Mexican Bean and Rice Salad

Yield

10 servings

20

0

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

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 to mix well, and sprinkle with salt to taste.

Refrigerate salad for 1 hour, toss again, and serve.

Calories: 124 kcal

Carbohydrates: 26 g

Cholesterol: 0 mg

Fat: 1 g

Fiber: 4.8 g

Protein: 4.7 g

Sodium: 259 mg