Mexican Bean and Rice Salad

Ingredients

2 cups cooked brown rice

1 (15 ounce) can kidney beans, rinsed and drained

1 (15 ounce) can black beans, rinsed and drained

1 (15.25 ounce) can whole kernel corn, drained

1 small onion, diced

1green bell pepper, diced

2jalapeno peppers, seeded and diced

1lime, zested and juiced

¼ cup chopped cilantro leaves

1 teaspoon minced garlic

1 ½ teaspoons ground cumin

salt to taste

Directions

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.

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