Fresh Mexican Bean and Rice Salad
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.
  • 1/2cup lime juice
  • 1/3cup olive oil
  • 1 1/2Tbsp honey
  • 1/2tsp smoked paprika
  • 1dash cayenne pepper
  • 1/2tsp cumin powder
  • 2 garlic clovesminced
  • Salt and Pepperto taste
  • 115 (oz) can black beansdrained and rinsed
  • 1 red bell pepperchopped
  • 1 yellow bell pepperchopped
  • 1/2 red oniondiced
  • 115 (oz) can corn kernelsdrained
  • 2 tomatoeswatery seeds removed then chopped
  • 1cup cilantrochopped
  • 1 1/2cup brown rice
  • 3cups water
  1. 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).
  2. Place Dressing ingredients in a jar and shake to mix. Taste test, and adjust the dressing accordingly.
  3. Place Salad ingredients and Rice in a bowl. Drizzle with dressing. Toss, then serve. Eat right away or pack up for lunch tomorrow!