Mexican Bean and Rice Salad
Ingredients
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2 cups cooked brown rice
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1 (15.25 ounce) can whole kernel corn, drained
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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 jalapeño chile peppers, seeded and diced
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¼ cup chopped cilantro leaves
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1 lime, zested and juiced
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1 ½ teaspoons ground cumin
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1 teaspoon minced garlic
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salt to taste
Instruction
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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.
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Refrigerate salad for 1 hour, toss again, and serve.
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