Confetti Rice Salad Recipe | Vegetarian Times Skip to main content

Confetti Rice Salad

Seeds, beans, and finely chopped veggies add color and crunch to a side dish.



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1 cup long-grain white rice
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1 tsp. whole cumin seeds
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1 clove garlic, crushed and peeled
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½ tsp. salt
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1 small orange bell pepper, finely chopped (1 cup)
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1 15-oz. can black beans, rinsed and drained
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1 large tomato, chopped (1½ cups)
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1 cup fresh or frozen corn kernels
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⅔ cup chopped green onions (1 bunch)
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¼ cup lime juice
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3 Tbs. olive oil
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½ cup sunflower seeds, optional
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½ avocado, diced, optional


1. Combine rice, cumin, and 2 cups water in saucepan. Add garlic and salt, cover, and bring to a simmer. Reduce heat to medium-low, and cook 15 minutes, or until rice is tender and most of water is absorbed. Remove from heat, sprinkle bell pepper on top, cover, and cool rice in pan.

2. Transfer rice to large bowl, and remove garlic clove. Stir in beans, tomato, corn, green onions, lime juice, and oil. Season with salt and pepper. Fold in sunflower seeds and avocado, if desired. Serve at room temperature.

Nutrition Information: 

8 g
Total Fat: 
8 g
Saturated Fat: 
1 g
48 g
0 mg
365 mg
7 g
4 g
Serves 6

Comments on this Recipe

Half the quantity of salt was plenty in this recipe. Very tasty!

My husband and I makes this a lot in the summer. We love love it!!!

I have been making this salad for awhile now..It is my favorite. I don't use the tomatoes, because I want it to last longer and tomatoes get funky after a few days.!! I use wild rice blend instead of white and use MORE avacado!!!!I also mince the garlic. Love this salad!