This irresistible, zesty Mexican-style salad comes together quickly and easily using refreshing ingredients bursting with flavor, texture, and color. A virtual fiesta in the mouth!
Prep Time::20 mins
Additional Time:: 1 hr
Total Time:: 1 hr 20 mins
Servings::10
Ingredients
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 jalapeño 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
Directions
Combine brown rice, kidney beans, black beans, corn, onion, green pepper, jalapeño peppers, lime zest and juice, cilantro, garlic, and cumin in a large serving bowl. Gently toss ingredients to mix well. Sprinkle with salt to taste.
Refrigerate salad for 1 hour, toss again, and serve.