Mexican Bean and Rice Salad
corn, black beans, beans, rice, onion, lime, jalapeno peppers, cilantro, cumin, garlic
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 1/4 cup chopped cilantro leaves 1 teaspoon minced garlic 1 1/2 teaspoons ground cumin salt to taste
Directions for Mexican Bean and Rice Salad Recipe
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. Refrigerate salad for 1 hour, toss again, and serve.
Read the full directions on Allrecipes.com
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Servings
10 servings
Tags
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