Mexican Bean and Rice Dip

Serves: 10 Save

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

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Directions

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