This Mexican bean and rice salad is easy, colorful, protein-packed, and is tossed with a delicious, citrus dressing. This salad is great as a main dish, a side dish, or to pack up for lunch at work.
Salt and Pepperto taste
115 (oz) canblack beansdrained and rinsed
1 red bell pepperchopped
1yellow bell pepperchopped
115 (oz) cancorn kernelsdrained
2tomatoeswatery seeds removed then chopped
1 1/2cupbrown rice
Place brown rice and water into a medium saucepan over medium high heat, covered. Cook according to package directions. After the rice is cooked and the water is absorbed, remove the rice from the saucepan and into a bowl. Cool to room temperature (transfer to large bowl and refrigerate to speed up the process if need be).
Place Dressing ingredients in a jar and shake to mix. Taste test, and adjust the dressing accordingly.
Place Salad ingredients and Rice in a bowl. Drizzle with dressing. Toss, then serve. Eat right away or pack up for lunch tomorrow!