Mexican Brown Rice and Black Bean Salad | Riceland

Ingredients

• 2 cups frozen corn, cooked and drained
• 1 cup cooked Riceland Brown Rice
• 2 (15-ounce) cans black beans, rinsed and drained
• 1 red bell pepper, chopped
• 1 small jalapeno, diced
• 1 bunch of green onions, sliced
• 3 tablespoons canola oil
• Juice of one lime
• 1 teaspoon cumin
• 1 clove garlic, minced
• 3 tablespoons fresh cilantro, chopped
• Salt and pepper, to taste
• 1 cup crumbled queso fresco