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Mexican Bean and Rice Salad

TaraV1976
  • 80 minutes
  • Serves 10

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 tsp

minced garlic

1 1/2 tsp

ground cumin

salt