Name: Mexican Bean and Rice Salad
Prep time: 20 min
Cook time: 20 min
Yield: 10
Ingredients: Cooked brown rice - 2 cups; Kidney beans, rinsed and drained - 1 (15 ounce) can; Black beans, rinsed and drained - 1 (15 ounce) can; Whole kernel corn, drained - 1 (15.25 ounce) can; Onion, diced - 1 small; Green bell pepper, diced - 1; Jalapeno peppers, seeded and diced - 2; Lime, zested and juiced - 1; Chopped cilantro leaves - ¼ cup; Minced garlic - 1 teaspoon; Ground cumin - 1 ½ teaspoons; Salt to taste - 1 ½ teaspoons

Ingredients for - Mexican Bean and Rice Salad

1. Cooked brown rice 2 cups

2. Kidney beans, rinsed and drained 1 (15 ounce) can

3. Black beans, rinsed and drained 1 (15 ounce) can

4. Whole kernel corn, drained 1 (15.25 ounce) can

5. Onion, diced 1 small

6. Green bell pepper, diced 1

7. Jalapeno peppers, seeded and diced 2

8. Lime, zested and juiced 1

9. Chopped cilantro leaves ¼ cup

10. Minced garlic 1 teaspoon

11. Ground cumin 1 ½ teaspoons

12. Salt to taste 1 ½ teaspoons

How to cook deliciously - Mexican Bean and Rice Salad

1 . Stage

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 . Stage

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