Zesty Mexican Bean & Rice Salad Bowl

Name: Zesty Mexican Bean & Rice Salad Bowl
Total time: 80 min
Yield: 2 servings
Ingredients: 2 cups cooked brown rice; 1 (15 oz) can kidney beans, rinsed and drained; 1 (15 oz) can black beans, rinsed and drained; 1 (15.25 oz) can whole kernel corn, drained; 1 small onion, diced; 1 green bell pepper, diced; 2 jalapeño peppers, seeded and diced; 1 lime, zest and juice; 0.25 cup chopped cilantro leaves; 1 tsp minced garlic; 1.5 tsp ground cumin; Salt to taste

A vibrant, speedy Mexican-style salad featuring a delightful mix of fresh ingredients for a burst of flavour, texture, and colour.

Recipe Info

Prep Time

80 min

Difficulty

Easy

Servings

2 servings

Nutrition

calories162calories

carbohydrates33g

fat1g

protein7g

Lunch Mexican Inspired

Ingredients

2 cups cooked brown rice

1 (15 oz) can kidney beans, rinsed and drained

1 (15 oz) can black beans, rinsed and drained

1 (15.25 oz) can whole kernel corn, drained

1 small onion, diced

1 green bell pepper, diced

2 jalapeño peppers, seeded and diced

1 lime, zest and juice

0.25 cup chopped cilantro leaves

1 tsp minced garlic

1.5 tsp ground cumin

Salt to taste

Directions

In a large serving bowl, combine the rice, kidney beans, black beans, corn, onion, green pepper, jalapeño peppers, lime zest and juice, cilantro, garlic, and cumin. Toss gently to mix well. Season with salt to taste.

Refrigerate the salad for 1 hour, then toss again before serving.