Leslie Pennington
@vibeschicles
Mexican Bean Rice Salad
A vibrant and nutritious Mexican Bean and Rice Salad, packed with protein-rich beans, colorful vegetables, and zesty lime dressing. Perfect as a side dish or a light main course, this salad is both refreshing and satisfying.
Details
- Cuisine:mexican
- Diet:vegan
- Difficulty:easy
- Estimated Cost:N/A
- Ingredients:12
- Views:4
Recipe Information
- Prep time25 min.
- Total time25 min.
- Servings10
Ingredients
- 2 cups
- 1 (15 ounce) can, rinsed and drained
- 1 (15 ounce) can, rinsed and drained
- 1 (15.25 ounce) can, drained
- 1, diced
- 1, diced
- 2, seeded and diced
- 1, zested and juiced
- 1/4 cup
- 1 teaspoon
- 1 1/2 teaspoons
- to taste
Cooking Instructions
Follow our step-by-step guide on how to make Mexican Bean Rice Salad.
Step 1
In a spacious serving bowl, blend together the cooked brown rice, kidney beans, black beans, sweet corn, diced onion, vibrant green bell pepper, and zesty jalapeño peppers.
Step 2
Infuse the mixture with lime zest, freshly squeezed lime juice, chopped cilantro, minced garlic, and a sprinkle of ground cumin.
Step 3
Gently fold the ingredients until they are harmoniously combined, then season with salt to your liking.
Step 4
Cover the bowl and let the salad chill in the refrigerator for at least one hour, allowing the flavors to mingle and develop.
Step 5
Just before serving, give the salad a light toss to refresh it, and savor the delightful medley of tastes.
Step 6
Enjoy this colorful dish that brings a burst of freshness to any table!.