Mexican Bean and Rice Salad

admin 25/04/20 Recipes





Yield

10 servings

Prep Time

20

Cook Time

0



Ingredients

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


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 to mix well, and sprinkle with salt to taste.

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


Nutrition

Calories: 124 kcal

Carbohydrates: 26 g

Cholesterol: 0 mg

Fat: 1 g

Fiber: 4.8 g

Protein: 4.7 g

Sodium: 259 mg



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