Southwestern Rice And Bean Salad, Thm E

Easy make-ahead side dish.

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Servings: 10

Prep Time: 00:20

Cook Time: 00:00

Main Ingredients

1/3 medium red onion, finely diced

1/2 red bell pepper, diced

1/2 orange bell pepper, diced

1 small jalapeño, minced (seeds and ribs removed for a mild heat)

2 juice of limes

1 1/2 c cooked brown rice

15 oz can black beans, drained and rinsed

15 oz can kidney beans or pinto beans, drained and rinsed

1 big handful of fresh chopped cilantro

salt and pepper


1Add the peppers and onion to the bottom of a large mixing bowl, and season with salt and pepper.

2Add the cooked rice on top of the vegetables and squeeze the lime juice over top. Give it a big toss.

3Add the drained and rinsed beans, cilantro, and a little more S&P then toss again.

4Serve at room temperature or chilled alongside any lean protein. Store in the fridge for up to one week.

Additional Notes

Credit: Erin Murray, My Fling with Food

Reviews: 0

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