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Black Bean Rice Salad

Great side for summer BBQ


Double-lid donabe rice cooker, "Kamado-san" (3 rice-cup size)


3 - 4


  • 2 rice-cups (360 ml) short grain rice, rinsed and drained
  • 1.5 cups (360 ml) water
for Vinaigrette
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon agave nectar or honey
  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar
  • 4 tablespoons olive oil
  • ½ teaspoon cayenne pepper
  • 1 teaspoon cumin powder
  • 1.5 teaspoons salt
  • 1 teaspoon ground black pepper
  • 2/3 can (300 g) black beans, rinsed and drained
  • ½ each medium-size yellow and orange bell peppers, finely diced
  • ¼ medium-size red onion, minced
  • 1 knob ginger, sliced into thin shreds
  • 3 tablespoons almond, roasted
  • ½ cup cilantro, coarsely chopped (save some for garnish)
  • 2 scallions, thinly sliced diagonally
  • some thinly sliced dry red chili
  • some lemon wedges


    1. In "Kamado-san", combine the rice and water, and cook according to the basic plain rice instructions.
    2. Meanwhile, in a bowl, whisk together the ingredients for the vinaigrette.  Set aside.
    3. Once the rice is ready, pour the vinaigrette over the rice and fluff with a rice paddle until the rice is thoroughly coated with the vinaigrette.
    4. Add the black beans, bell peppers, red onion, ginger and cilantro. Fluff again.
    5. Garnish with the remaining cilantro, scallion, sliced dry red chili.  Serve with the lemon wedges on the side.
    • Option1: Add some chopped slow-roasted tomatoes or sun-dried tomatoes for enhanced natural "umami" flavors for the dish. You could also cook the rice in chicken or vegetable stock, instead of water, for extra enhanced flavor.
    • Option2: Make the brown rice and mix with other cooked grains (such as quinoa and millet) for a multi-grain version. (Depending on how much extra grain you are adding, increase the amount of vinaigrette accordingly.)

    Rice salad, served in "Kamado-san"

    Brown rice, multi-grains + slow roasted tomato version

      About the measurements used in our recipes

      For rice measurement, traditional Japanese rice measurement is used.
      • 1 rice-cup = 3/4 US cup = 180 ml
      Other conversions (US to metric measures)
      • 1 cup = 240 ml1
      • inch (1") = 2.5 cm
      • 1 ounce (1 oz) = 30 ml