Mexican Bean and Rice Salad
Recipe information
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Cooking:
20 min.
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Servings per container:
10
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Source:
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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.

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