IN MY OWN KITCHEN

Recipes

Mexican Rice and Bean Salad

Ingredients

Ingredients

  • 2 cups cooked rice
  • 1 can kidney beans, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 1  can whole kernel corn, drained
  • 1 small onion, diced
  • 1 lime, zested and juiced
  • ¼ cup chopped coriander leaves
  • 1 teaspoon minced garlic
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon paprika
  • 3 tbsp olive oil
  • salt to taste

Directions

  1. In a large bowl mix the rice, bean, corn and onion until well combined
  2. Mix the lime juice, cumin, coriander, paprika, oil and salt in a small bowl
  3. Pour over bean and rice mix and mix until well combined
  4. Refrigerate salad for 1 hour, toss again, and serve