115 ounce can Bush’s Kidney Beans, rinsed and drained
115 ounce can Bush’s Black Beans, rinsed and drained
115 ounce can Bush’s Pinto Beans, rinsed and drained
115.25 ounce can whole kernel corn, drained
1small onion, diced
6small, red, yellow, or orange peppers, chopped
2cupscherry tomatoes
2jalapeno peppers, seeded and diced
2lime, zested and juiced
4Tbsp.olive oil
1tsp.minced garlic
1tsp.honey
2tsp.ground cumin
Salt and pepper to taste
Cotija cheese, for topping
1/4cupchopped cilantro leaves
Instructions
In a large mixing bowl, combine the brown rice, kidney beans, black beans, pinto beans, corn, onion, peppers, jalapeno peppers, and tomatoes. In a small bowl, add the lime zest and juice, olive oil, garlic, honey, cilantro, and cumin. Mix together, and salt and pepper to taste. If you like pizzazz, add more cumin or cayenne pepper.
Drizzle over the dip mixture; gently stir.
Refrigerate salad for 1 hour, toss again, and serve with chips or as a side salad.