Southwestern Brown Rice Salad

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INGREDIENTS:

3 cups cooked brown rice
1-14.5oz can salt free black beans, rinsed & drained
1-14.5oz can salt free kidney beans, rinsed & drained
1 red bell pepper, chopped
1 small red onion, chopped or sliced or a green onion
1 1/2 cups of corn
1 cup grape tomatoes, chopped
1 tsp dried jalapeño pepper
1 1/2 tsp cumin
1 bunch cilantro, chopped
8 fresh limes, juice and zest
1 small avocado, chopped

PREPARATION:

1-Cook brown rice to your preferred method of cooking. Set aside and let cool.
2-Add everything to the rice bowl, except the avocado.
3-Add juice and zest of the limes. Toss everything gently.
4-Add avocado right before serving.

CHEF’S NOTE:

You can find jalapeño pepper on my amazon affiliate favorite page. Click on this link.

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