Mexican Bean and Rice Salad

Summary

Yield
Servings
Prep time
1 hour, 30 minutes
Cooking time
Total time
1 hour, 30 minutes

Ingredients

2 cups
brown rice (cooked)
15 ounces
kidney beans (canned, rinsed)
15 ounces
black beans (canned, rinsed)
15 ounces
corn (canned, rinsed)
1  
onion (small, diced)
2  
jalapeno pepper (seeded and diced)
2  
lime (zested and juiced)
1⁄4 cup
cilantro (chopped)
1 teaspoon
garlic (minced)
1 1⁄2 teaspoon
cumin (ground)

Instructions

1. In a large salad bowl, combine the brown rice, kidney beans, black beans, corn, onion, green pepper, jalapeno peppers, lime zest and juice, cilantro, garlic, and cumin. Lightly toss all ingredients to mix well, and sprinkle with salt to taste.

2. Refrigerate salad for 1 hour, toss again, and serve.

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