Mexican Bean and Rice Salad
Description
This Mexican-style bean and rice salad recipe comes together quickly and easily using refreshing ingredients bursting with flavor, texture, and color.
Ingredients
•
2 cups cooked brown rice
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1 (15 1/4 ounce) can whole kernel corn, drained
•
1 (15 ounce) can kidney beans, rinsed and drained
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1 (15 ounce) can black beans, rinsed and drained
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1 small onion, diced
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1 green bell pepper, diced
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2 jalapeno peppers, seeded and diced
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1/4 cup chopped cilantro leaves
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1 lime, zested and juiced
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1 1/2 teaspoons ground cumin
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1 teaspoon minced garlic
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salt to taste
Directions
1
Combine brown rice, corn, kidney beans, black beans, onion, bell pepper, jalapeño peppers, cilantro, lime zest and juice, cumin, and garlic in a large bowl; gently toss until well mixed. Season with salt.
2
Refrigerate salad for 1 hour, toss again, and serve.