Print: Mexican Bean and Rice Salad

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!

Prep

19 min

Cook

18 min

Servings

Difficulty

Medium

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 per serving

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