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!
Preparation Details
Prep Time: 20 mins
Cook Time: Not available
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
Steps
- 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.
