Mexican Bean and Brown Rice Salad

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1 cup Minsley Brown RiceĀ®
1/2 can kidney beans, rinsed and drained
1/2 can black beans, rinsed and drained
1/2 can whole kernel corn, drained
1/3 small onion, diced
1/3 green bell pepper, diced
1 jalapeno peppers, seeded and diced
1/3 lime, zested and juiced
1/8 cup chopped parsley
1/3 teaspoon minced garlic
salt to taste


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.