Mexican Bean and Corn Rice Salad Recipe - Food.com

Ingredients

• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 3/4 cups frozen corn, thawed
• 1 cup green pepper, chopped
• 1 cup fresh grape tomatoes, halved
• 3 tablespoons onions, chopped
• 1 cup cooked brown rice, cooled
• 1/4 cup lemon juice
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon cumin
• 1 cup mild salsa