Mexican Bean and Rice Salad
"Quick, fresh and tasty. I love the ingredients of this recipe. "
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 10
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- salt to taste
- 1 1/2 teaspoons ground cumin
- 1 teaspoon minced garlic
- 1 green bell pepper diced
- 1 small onion diced
- 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
- 2 jalapeno peppers seeded and diced
- 1 lime, zested and juiced
- 1/4 cup chopped cilantro leaves
- Carbohydrate 11.1594554173582 g
- Cholesterol 0 mg
- Fat 0.445908270982429 g
- Fiber 1.21980362865855 g
- Protein 1.24821394689649 g
- Saturated Fat 0.0827462732348723 g
- Serving Size 1 1 serving (67g)
- Sodium 350.797384213403 mg
- Sugar 9.93965178869964 g
- Trans Fat 0.0526995068366936 g
- Calories 53 calories
Directions 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. Refrigerate salad for 1 hour, toss again, and serve.
