Mexican Bean and Rice Salad | Recipe Cart | Recipe Cart

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