Mexican Bean And Corn Rice Salad - cooking recipe

Ingredients
    Salad
    1 (15 ounce) can black beans, rinsed and drained
    1 (15 ounce) can kidney beans, rinsed and drained
    1 3/4 cups frozen corn, thawed
    1 cup green pepper, chopped
    1 cup fresh grape tomatoes, halved
    3 tablespoons onions, chopped
    1 cup cooked brown rice, cooled
    Dressing
    1/4 cup lemon juice
    1 tablespoon olive oil
    2 cloves garlic, minced
    2 tablespoons fresh parsley, chopped
    1 teaspoon cumin
    1 cup mild salsa
Preparation
    Combine the salad ingredients in a large bowl.
    Mix the dressing ingredients in a small bowl or measuring cup.
    Pour the dressing over the salad, and mix gently.
    Cover and chill in the refrigerator overnight or at least two hours.

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