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Mexican Bean and Rice Salad
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Prep Time:
20 minutes
20 minutes
Total Time:
80 minutes
80 minutes
Mexican-style brown rice salad with kidney and black beans, corn, peppers, lime, and cilantro. Vibrant and refreshing!
Ingredients:
- 2 cups cooked brown rice
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 jalapeno peppers, seeded and diced
- 1 lime, zested and juiced
- 0.25 cup chopped cilantro leaves
- 1 teaspoon minced garlic
- 1.5 teaspoons ground cumin
- salt to taste
Instructions:
- Combine cooked brown rice, kidney beans, black beans, corn, onion, green pepper, jalapeno peppers, lime zest and juice, cilantro, garlic, and cumin in a large salad bowl. Gently toss to mix thoroughly and season with salt to taste.
- Chill the salad for 1 hour, toss once more, and enjoy.
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