Mexican Bean and Rice Dip

Ingredients (17)

• 2 cups cooked brown rice
• 1 15 ounce can Bush’s Kidney Beans, rinsed and drained
• 1 15 ounce can Bush’s Black Beans, rinsed and drained
• 1 15 ounce can Bush’s Pinto Beans, rinsed and drained
• 1 15.25 ounce can whole kernel corn, drained
• 1 small onion
• 6 small
• 2 cups cherry tomatoes
• 2 jalapeno peppers
• 2 lime
• 4 Tbsp. olive oil
• 1 tsp. minced garlic
• 1 tsp. honey
• 2 tsp. ground cumin
• Salt and pepper to taste
• Cotija cheese
• 1/4 cup chopped cilantro leaves