Mexican Bean and Rice Salad The Best Recipes

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Mexican Bean and Rice Salad

"Quick, fresh and tasty. I love the ingredients of this recipe. "

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

Instructions :

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

• 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.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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