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

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