Mexican Bean and Rice Salad

Prep time: 1 1⁄2 hours


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


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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