Tropical Black Bean Rice Bowls

Sara's Tiny Kitchen
by Sara's Tiny Kitchen
40 min

This Tropical Black Bean Rice Bowl is light and easy, a perfect summer side or main dish. It would be great to take to a barbeque, or just to eat for a quick Tuesday night dinner.

Technically I guess you could call this a rice salad, but I prefer “bowl meal” because let’s face it – bowl meals are just fun. Take all the things you love, and toss them in a bowl with some dressing, and call it day. Couldn’t be easier.

This rice bowl definitely couldn’t be easier.

The only cooking you have to do for this dish is the rice, and if you have a rice cooker (which you definitely should) that takes all the guess work out of it. If you don’t have a rice cooker, you can use the standard stovetop method for cooking rice, or you could even use microwave or boil-in-a-bag rice.

If you’re looking to lighten things up a bit, you could sub quinoa or barley or any other whole grain for the rice, and that’s just the start of the alterations and substitutions you can make with this dish.


Tropical Black Bean Rice Bowls
Recipe details
  • Prep time: 5 Minutes Cook time: 35 Minutes Total time: 40 min
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Tropical Black Bean Rice Bowls
  • 1/2 cup of uncooked rice or the equivalent of microwaveable rice.
  • 5 ounces pineapple, diced small
  • 1 15 ounce can black beans, drained and rinsed
  • 1/4 cup chopped peanuts
  • 1/4 cup diced red onion
  • 1-2 tablespoons fresh lime juice
  • 1-2 tablespoons olive oil
  • 3 tablespoons chopped fresh cilantro
  • Salt and pepper to taste.
To Make Tropical Black Bean Rice Bowls
Cook your rice according to package directions.
Prep your other ingredients while rice is cooking.
Once rice is cooked, pour it into a large bowl, and add pineapple, beans, onion and cilantro and stir together.
Squeeze fresh lime juice over the bowl, and drizzle the olive oil over as well, then stir to combine.
Taste for seasoning, and add salt and pepper as needed.
Sara's Tiny Kitchen
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