Mexican Bean and Corn Rice Salad

Name: Mexican Bean and Corn Rice Salad
Prep time: 50 min
Cook time: 2 h
Total time: 2 h 50 min
Yield: 7 1/2 cups
Ingredients: 1 (15 ounce) can black beans, rinsed and drained; 1 (15 ounce) can kidney beans, rinsed and drained; 1 3/4 cups frozen corn, thawed; 1 cup green pepper, chopped; 1 cup fresh grape tomatoes, halved; 3 tablespoons onions, chopped; 1 cup cooked brown rice, cooled; 1/4 cup lemon juice; 1 tablespoon olive oil; 2 cloves garlic, minced; 2 tablespoons fresh parsley, chopped; 1 teaspoon cumin; 1 cup mild salsa

(10)

Recipe by Vino Girl

I got this recipe from my mother-in-law, who got it from a colleague. She knows how much I like light bean and corn salads, so she made it with me in mind, for a bridal shower we were throwing. She thought I would love it, and I did! :) I've got a couple other bean & corn salad recipes I enjoy, but this one is a bit different because of the rice and salsa. Good for you and tastes good, too. Prep time is mostly due to the time it takes to cook the rice.