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Mexican Bean and Rice Salad

Featured in the Honolulu Star-Advertiser on September 14, 2016.

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Ingredients:

Mexican Bean and Rice Salad

  • 2 cups cooked brown rice
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15.25-ounce) can whole kernel corn, drained
  • 1 small Sweet Ewa onion, diced
  • 1 green bell pepper, diced
  • 2 jalapeno peppers, seeded and diced
  • 1 lime, zested and juiced
  • 1/4 cup chopped Chinese parsley leaves
  • 1/4 cup minced green onions (optional)
  • 1 teaspoon minced garlic
  • 1 1/2 teaspoons ground cumin
  • Salt and pepper to taste

Directions:

  1. In a large salad bowl, combine all ingredients, except salt and pepper.
  2. Lightly toss all ingredients to mix well, and sprinkle with salt and pepper to taste.
  3. Refrigerate salad for 1 hour, toss again, and serve.

Makes 10 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
400 calories, 2.5 g fat, 0.5 g saturated fat, 0 mg cholesterol, 100 mg sodium, 75 g carbohydrate, 23 g fiber, 2 g sugar, 23 g protein

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