Mexican Bean and Rice Salad

Name: Mexican Bean and Rice Salad
Prep time: 20 min
Yield: 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 jalapeño 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

⏱️ Ready in 20 min 🥄 Prep 20 min 👥 10 servings 👁️ 7 views

Mexican Bean and Rice Salad is an moderately easy salad you can prepare in just 20 minutes. Made with 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 and 1 small onion, diced, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.

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🔗 Recipe adapted from AllRecipes

#Salad #Under 1 Hour #Under 30 Minutes

📊 At a Glance

Prep 20 min

Serves 10

Difficulty Medium

Nutrition Facts

Servings per recipe 10

Serving size 1 serving

Amount per serving

Calories 162

% Daily Value*

Total Fat 1.1g 1%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 399mg 17%

Total Carbohydrate 33g 12%

Dietary Fiber 7.7g 28%

Total Sugars 2.1g

Protein 7.2g 14%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

In a large salad bowl, combine the brown rice, kidney beans, black beans, corn, onion, green pepper, jalapeño 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.