Mexican Bean and Rice Salad

Ingredients

• 2 cups cooked brown rice
• 1 can whole kernel corn , 15.25 ounce
• 1 can kidney beans , 15 ounce
• 1 can black beans , 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. 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. 2

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