Mexican Bean and Rice Salad
- 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 Sweet Ewa onion, diced
- 1 green bell pepper, diced
- 2 jalapeno peppers, seeded and diced
- 1 lime, zested and juiced
- 1/4 cup chopped Chinese parsley leaves
- 1/4 cup minced green onions (optional)
- 1 teaspoon minced garlic
- 1 1/2 teaspoons ground cumin
- Salt and pepper to taste