A delicious, simple pie that makes its own crust and tastes well either warm or cold!
| Prep Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 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
- ¼ cup chopped cilantro leaves
- 1 teaspoon minced garlic
- 1 ½ teaspoons ground cumin
- salt to taste
Instructions
- In a large salad bowl, combine the brown rice, kidney beans, black beans, corn, onion, green pepper, jalapeno peppers, lime zest and juice, cilantro, garlic, and cumin. Lightly toss all ingredients to mix well, and sprinkle with salt to taste.
- Refrigerate salad for 1 hour, toss again, and serve.
Reviews
Easy and good. BUT!!! Put it atop chips and grate cheese over it. Broil it and yummy!!!!
Delicious!! I didn’t have green pepper on hand but will definitely use it next time and it will be even better. I also added olive oil and red wine vinegar as other reviewers suggested. Definitely a salad you can make and have for lunch for the whole week. It’s good by itself and also fab with tortilla chips. Also, I didn’t have fresh limes so I used the bottled stuff…..3-4T.
This salad was the BOMB! Very well balanced, only added 1 jalapeño, and omitted the corn…..will make again.
Very tasty and easy to throw together!
I loved this salad! I used barley instead of brown rice based on personal preference but it’s light, filling, and perfect for a quick lunch in the summertime. I’ve been eating on this all week and, on the suggestion of a couple of other reviews, I put this in a burrito for a change-up. I only used one jalapeno because I’m a wimp but it’s still delicious. Big fan of this one!
We liked Mexican Bean and Rice Salad. It needed more lime juice according to my husband. So, I cut up lime wedges to squeeze on the salad.
I left out the kidney beans and green peppers and it was fabulous! It will definitely be a part of my rice dish rotation. I served it with garlic cilantro shrimp and WOW was it a great combination!,,
Everytime I make this it goes quickly. I give out the recipe all the time. I don’t like brown rice so I use basmati long grain, and I add more lime juice to moisten it a bit. It’s great on warm tortillas with grilled chicken or shrimp. Great cool summer lunch too
I don’t know how anyone made this and could eat it. I’ve made it several times, thinking I messed up something, nope, still the same. Pretty hard and what I did eat, the egg was the main flavor. Hard pass for me but I’m glad others liked it.
Easy, fast, flavorful, healthful…need I say more?
not much flavor
Great as is! I also did a lower carb version for my husband using no rice, diced avocado, grilled corn from the day before, and red onion. It’s a great recipe you can do anything with.
It’s delicious! Way better than expected.
It’s okay. Nothing special. Seems like it needs a little kick to it. I do like that it uses our usual pantry staples though.
I found this to be pretty bland; there were not enough herbs and spices for the quantity of rice and beans. It is fine for take-to-work lunches since it is healthy and filling.
I found this kind of bland. Would not make again.
Excellent, as I did a bigger batch I’m not completely sure of the quantities for each ingredient, but I tried to follow the recipe as much as I could. I approximately doubled the recipe for a BBQ of 60 persons and I still have left over. it’s very filling! I will make it again for sure and I wont change a thing. btw I’m not a spicy person but keep the jalapenos, it’s a must and its not too much! thanks 🙂
Excellent easy recipe. Will definitely make again. Makes a huge amount but flavours are better as time passes. The only thing I did different is I only used 1/2 a jalapeño as my granddaughters were going to be having some as well. Great recipe, great flavour, thank you.
The whole family loved it, it is a great summer side dish.
This was wonderful! Very light & refreshing! I will definitely save this recipe & make it again! I tweaked mine a bit by zesting & juicing 2 limes instead of 1, and I used a red onion instead of yellow for its sweetness. I added extra cilantro leaves (I didn’t chop mine), and since I like things a little on the spicy side I didn’t remove the seeds from the jalapeños. This was great!
I have made this numerous times. It’s fresh, healthy and filling. The recipe makes a pretty good sized bowl full and the ingredients aren’t expensive. I usually use just black beans and I always seem to like mine with extra lime juice, occasionally I add a drizzle of honey to offset some of the acidity of the lime.