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 onion, diced

1 green bell pepper, diced

2 jalapeno peppers, seeded and diced

1 lime, zested and juiced

1/4 cup chopped cilantro leaves

1 teaspoon minced garlic

1 1/2 teaspoons ground cumin

salt to taste

What You Need