This irresistible, zesty Mexican-style bean and rice salad recipe comes together quickly and easily using refreshing ingredients bursting with flavor, texture, and color. It's a virtual fiesta in the mouth!
Ingredients
- 2 cups cooked brown rice
- 1 , 15.25 ounce
- 1 , 15 ounce
- 1 , 15 ounce
- 1 small onion , diced
- 1 green bell pepper , diced
- 2 jalapeño chile peppers , seeded and diced
- 0.25 cups chopped cilantro leaves
- 1 lime , zested and juiced
- 1.5 teaspoons ground cumin
- 1 teaspoon minced garlic
- salt to taste
Instructions
-
1
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.
-
2
Refrigerate salad for 1 hour, toss again, and serve.
Nutrition Facts
Per serving
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