Mexican Bean and Rice Salad

Mexican Bean and Rice Salad

This irresistible, zesty Mexican-style salad comes together quickly and easily using refreshing ingredients bursting with flavor, texture, and color.

Preparation Time
20 mins
Total Time
20 mins
Calories
162 Calories

Recipe Instructions

Step 1
Refrigerate salad for 1 hour, toss again, and serve.
Step 2
Combine brown rice, kidney beans, black beans, corn, onion, green pepper, jalapeño peppers, lime zest and juice, cilantro, garlic, and cumin in a large serving bowl. Gently toss ingredients to mix well. Sprinkle with salt to taste.

Ingredients

  • salt to taste
  • 1 teaspoon minced garlic
  • 1 (15.25 ounce) can whole kernel corn, drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 green bell pepper, diced
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 lime, zested and juiced
  • 1 small onion, diced
  • 2 cups cooked brown rice
  • 2 jalapeno peppers, seeded and diced
  • 1.5 teaspoons ground cumin
  • 0.25 cup chopped cilantro leaves

Categories

Similar Recipes You May Like

Farro and Tomato Salad

Farro and Tomato Salad

Crispy Cucumbers and Tomatoes in Dill Dressing

Crispy Cucumbers and Tomatoes in Dill Dressing

Grimm's Grilled Cobb Salad

Grimm's Grilled Cobb Salad

Corn and Challah Stuffing with Fried Sage

Corn and Challah Stuffing with Fried Sage

Vegetarian Thanksgiving Soup with Carrots, Ginger, and Coconut

Vegetarian Thanksgiving Soup with Carrots, Ginger, and Coconut

Buckwheat and Summer Squash Salad

Buckwheat and Summer Squash Salad

Tangy Potato Salad

Tangy Potato Salad

ActiFried Apples with Apricots and Almonds

ActiFried Apples with Apricots and Almonds