Mexican Bean and Rice Salad Good Recipes

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Mexican Bean and Rice Salad

"Quick, sparkling and attractive. I love the components of this recipe. "

Ingredients :

2 cups cooked brown rice
1 (15 ounce) can kidney beans, rinsed and tired
1 (15 ounce) can black beans, rinsed and drained
1 (15.25 ounce) can complete kernel corn, tired
1 small onion, diced
1 inexperienced bell pepper, diced
2 jalapeno peppers, seeded and diced
1 lime, zested and juiced
1/four cup chopped cilantro leaves
1 teaspoon minced garlic
1 1/2 teaspoons ground cumin
salt to taste

Instructions :

Prep : 20M	Cook : 10M	Ready in : 1H20M

In a massive salad bowl, integrate the brown rice, kidney beans, black beans, corn, onion, inexperienced pepper, jalapeno peppers, lime zest and juice, cilantro, garlic, and cumin. Lightly toss all components to mix properly, and sprinkle with salt to flavor.
Refrigerate salad for 1 hour, toss once more, and serve.

Notes :

Reynolds® Aluminum foil can be used to hold food wet, prepare dinner it calmly, and make smooth-up less complicated.

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