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!
Ingreadient
- 2 cups cooked brown rice
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 jalapeño chile peppers, seeded and diced
- ¼ cup chopped cilantro leaves
- 1 lime, zested and juiced
- 1 ½ teaspoons ground cumin
- 1 teaspoon minced garlic
- salt to taste
Direction
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