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Mexican Bean and Rice Salad Recipe

Recipe by: TaraV1976

"Quick, fresh and tasty. I love the ingredients of this recipe. "
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook
  • Ready In1 h 20 m
  • 1In 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 to mix well, and sprinkle with salt to taste.
  • 2Refrigerate salad for 1 hour, toss again, and serve.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 10 servings
  • 124 cals
  • 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
  • 1/4 cup chopped cilantro leaves
  • 1 teaspoon minced garlic
  • 1 1/2 teaspoons ground cumin
  • salt to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    124
    6%
  • Fat:
    1
    2%
  • Carbs:
    26
    8%
  • Protein:
    4.7
    9%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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