This irresistible, zesty Mexican-style bean and rice salad recipe comes together quickly and easily using refreshing ingredients bursting with flavor, texture, and color. It's a virtual fiesta in the mouth!
Ingredients
- 2 cups cooked brown rice
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 jalapeño chile peppers, seeded and diced
- ¼ cup chopped cilantro leaves
- 1 lime, zested and juiced
- 1 ½ teaspoons ground cumin
- 1 teaspoon minced garlic
- salt to taste
Instruction
- 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.
- Refrigerate salad for 1 hour, toss again, and serve.
