Mexican Bean and Rice Salad

Quick, fresh and tasty. I love the ingredients of this recipe.

Step: 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.

Step: 2

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

Per Serving: 162 calories; protein 7.2g; carbohydrates 33g; fat 1.1g; sodium 398.7mg.

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