Mexican Bean and Rice Salad

Made with 🖤 by: Johnnie

This vibrant and zesty Mexican-style bean and rice salad is quick and easy to make, featuring fresh ingredients packed with flavor, texture, and color. It's a true fiesta for your taste buds!

Ingredients

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

Directions

In a large bowl, combine brown rice, corn, kidney beans, black beans, onion, bell pepper, jalapeño peppers, cilantro, lime zest and juice, cumin, and garlic.
Gently toss until well mixed and season with salt.
Refrigerate the salad for 1 hour.
Toss again before serving.

Chill and enjoy this refreshing Mexican-style bean and rice salad, perfect for a light meal or as a flavorful side dish. It's a delicious, colorful addition to any table!