Mexican Bean and Rice Salad

This Mexican-style bean and rice salad recipe 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

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

Recipe Instructions

Step 1

Refrigerate salad for 1 hour, toss again, and serve.

Step 2

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.