Mexican Bean and Rice Salad
An easy and simple Mexican rice salad recipe spiced up with flavorful and mouth-watering Mexican ingredients. This recipe yields 10- 11 servings.
Mexican Bean and Rice Salad
Ingredients
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 2 cups cooked brown rice
- 1 (15.25 ounce) can whole kernel corn, drained
- 2 jalapeno peppers, seeded and diced
- 1 green bell pepper, diced
- 1 lime, zested and juiced
- 1/4 cup chopped cilantro leaves
- 1 small onion, diced
- 1 1/2 teaspoons ground cumin
- 1 teaspoon minced garlic
- salt to taste
Directions
- First, combine the brown rice, kidney beans, black beans, corn, onion, green pepper, jalapeno peppers, lime zest and juice, cilantro, garlic, and cumin in a large salad bowl.
- And then, lightly toss all ingredients to mix well, and sprinkle with salt to taste.
- Lastly, refrigerate salad for 1 hour, and then toss again.
- Mexican Bean and Rice Salad recipe is ready to serve!
ENJOY!
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