Mexican Bean and Rice Salad recipe

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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 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

Nutrition Info

162.4 calories
carbohydrate: 33 g
cholesterol: : -
fat: 1.1 g
fiber: 7.7 g
protein: 7.2 g
saturatedFat: 0.2 g
servingSize: -
sodium: 398.7 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Refrigerate salad for 1 hour, toss again, and serve.

Recipe Yield

10 servings

Recipe Note

Quick, fresh and tasty. I love the ingredients of this recipe.

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