Prep time
90
Cook time
0
Yield amount
10
Yield units
Servings
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 teaspoons 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.
