Mexican Bean and Rice Salad

Brown rice gets dressed up Mexican style, with kidney and black beans, corn, peppers, lime, and cilantro in a colorful cold salad.

• 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 ½ teaspoons ground cumin
• 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
• ¼ cup chopped cilantro leaves

Recipe Instructions

Step 1

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.

Step 2

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