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MEXICAN BEAN
AND RICE SALAD FROM OUR

HANDS-ON 20 MIN TOTAL 1 HR, 20 MIN COMMUNITY Favorites FAMILY
SERVES 10 SUBMITTED BY TARAV1976
176 REVIEWS

2 cups cooked brown rice, cooled
1 (15.25-oz.) can whole
kernel corn, drained
1 (15-oz.) can kidney beans,
rinsed and drained
1 (15-oz.) can black beans,
rinsed and drained
1 cup chopped green bell pepper

½ cup chopped onion
¼ cup chopped fresh cilantro

1 to 2 jalapeño peppers, AS MADE BY @COOKIN BUG
seeded and minced
1 lime, zested and juiced “Excellent! Light and
(1 tsp. zest, 2 Tbsp. juice) delicious. Only minor

1½ tsp. cumin
1 tsp. minced garlic changes: I used a
½ tsp. salt can of Mexicorn (corn

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SAVED RECIPES!
Hover your Lightly toss together all ingredients in a large with red and green
phone’s camera salad bowl until well combined. Chill, covered,
here to see more at least 1 hour. Toss again before serving. If bell peppers) and
recipes that won omitted the onion out
a place in the desired, garnish with crumbled Cotija cheese.
Allrecipes Hall of armagazine.com/mexican- of preference.”
Fame. No app bean-and-rice-salad
download needed!
PER ¾ -CUP SERVING: 132 CAL; 1G FAT (0G SAT); 6G PRO;
26G CARB (4G FIBER, 2G SUGARS); 322MG SODIUM