Mexican Bean & Rice Salad

• 2 cups cooked brown rice (I used a little less than 2 cups because it was all I had and it was fine)
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 2 ears fresh corn, cooked removed from cob (a cup or two of frozen corn or even canned corn would work too)
• 1/4 small onion, diced
• 1/2 green bell pepper, diced
• 1 lime, zested and juiced
• 1/4 cup chopped cilantro leaves
• 1 teaspoon minced garlic
• 1 1/2 teaspoons ground cumin
• salt to taste

In a large bowl, combine the brown rice, kidney beans, black beans, corn, onion, green pepper, lime zest and juice, cilantro, garlic, and cumin. Lightly toss all ingredients to mix well, and sprinkle with salt to taste. Refrigerate salad for 2-4 hours. (I think this just gets better the longer it marinates!) Toss again before serving.

Recipe adapted from allrecipes.com