Mexican Bean and Rice Salad

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Ingredients

  • 2 cups cooked brown rice
  • 2 jalapeno peppers, seeded and diced
  • 1 lime, zested and juiced
  • 1/4 cup chopped cilantro leaves
  • 1 teaspoon minced garlic
  • 1 1/2 teaspoons ground cumin
  • 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
  •  salt to taste

Directions

In a large salad bowl, combine the brown rice, kidney beans, black beans, corn, onion, green pepper, jalapeno peppers, lime zest and juice, cilantro, garlic, and cumin. Lightly toss all ingredients and  mix it well. Sprinkle with salt to taste and refrigerate salad for 1 hour, toss again and serve.

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Zakir’s Kitchen – October 18, 2017

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