Mexican Bean, Corn And Rice Salad - cooking recipe

Ingredients

16 oz prepared Pico De Gallo, like Santa Barbara
1 None large lime, zested and juiced
3 cups cooked rice
1 (15.5 oz) can pinto beans, drained
2 cups cooked corn kernels
1 cup diced tomato
3/4 cup sliced scallion
1 None small green pepper, diced
2 tbsp minced fresh oregano
4 tbsp minced fresh cilantro

Preparation

In a large bowl, combine pico de gallo, 2 tsp lime zest and 2 tbsp lime juice. Add rice, beans, corn, tomato, scallion, green pepper and herbs. Toss to combine. Season.