Mexican Bean and Rice Salad

Mexican Bean and Rice Salad

Brown rice gets dressed up Mexican style, with kidney and black beans, corn, peppers, lime, and cilantro in a colorful cold salad.

Ready in: 1 h 20 m

Calories: 124

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
  • Recipe Instructions

    1. 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.
    2. Refrigerate salad for 1 hour, toss again, and serve.

    Directions

    • Prep20 m
    • Ready In1 h 20 m
    1. 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.
    2. Refrigerate salad for 1 hour, toss again, and serve.

      Footnotes

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

      Gallery “Mexican Bean and Rice Salad”

      Mexican Bean and Rice Salad

      Mexican Bean and Rice Salad

      Mexican Bean and Rice Salad

      Mexican Bean and Rice Salad

      Mexican Bean and Rice Salad

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