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Ingredients
| brown rice: 2 cups |
| kidney beans: 15 oz |
| black beans: 15 oz |
| dried safflower kernels: 15.25 oz |
| onions: 1 |
| green bell pepper: 1 |
| jalapeno peppers: 2 whole peppers |
| limes: 1 |
| dried cilantro (coriander): 1/4 cup |
| garlic (crushed): 1 tsp |
| ground cumin: 1 1/2 tsp |
Mexican Bean and Rice Salad
Credit: allrecipes.com
User rating:
-
Prep Time
20 min -
Cook Time
0 min -
Servings
10 serving(s)
Tags
- 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.