Mexican Rice Salad - Plant-Based Cooking

Ingredients

• 2 cups cooked brown rice (chilled)
• ¾ cup low-sodium black beans
• 1 cup grape tomatoes (chopped)
• 1 cup jicama (chopped)
• ½ cup red bell pepper (chopped)
• ⅓ cup green onions (sliced)
• 1 small ripe avocado (chopped)
• ⅓ cup cilantro (chopped)
• ¼ cup lime juice
• ½ tsp ground cumin
• 1 garlic (minced)
• 1 tbsp minced fresh jalapeño pepper ((or to taste))
• salt and black pepper (to taste)