Ingredients
10
10 servings
- •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
- •1 green bell pepper, diced
- •2 jalapeno peppers, seeded and diced
- •1 lime, zested and juiced
- •¼ cup chopped cilantro leaves
- •1 teaspoon minced garlic
- •1 ½ teaspoons ground cumin
- •salt to taste
Instructions
- 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.
- Refrigerate salad for 1 hour, toss again, and serve.
Nutritional Facts
Per 10 servings
- Calories: 162
- Carbohydrate: 33g
- Fat: 1g
- Fiber: 8g
- Protein: 7g
- Sugar: 2g
Related Recipes
Mexican Rice and Beans
Mexican Beans and Rice
Mexican-Style Black Bean and Corn Salad
Mexican Bean Salad
Brown Rice and Black Bean Salad
Mexican Rice Salad
Mexican Bean Stew
Bean Salad
Mexican Beans
Mexican Chicken and Rice Salad
Roasted Mexican Corn Salad with Black Beans
