
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
Directions
Learn how to make this recipe at Reluctant Entertainer