Brown Rice, Corn & Bean Salad
![](https://www.easttexasfoodbank.org/wp-content/uploads/2018/10/Brown-Rice-Corn-and-Bean-Salad-250x250.jpg)
Image Source/Recipe Source:veggiessavetheday.com
- 2 cups cooked brown rice
- ¼ cup sliced green onion
- 1 can (15 oz) kidney beans, drained
- 1 clove garlic or ¼ tsp garlic powder
- 1 cup corn canned and drained, frozen or fresh cooked
- ¼ cup fresh lemon or lime juice
- 1 large red bell pepper seeded and finely chopped
- 2 Tablespoons oil
- ½ cup sliced celery
- salt and pepper to taste
- fresh cilantro or parsley for garnish *optional
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Mix rice with remaining ingredients, except garnish, in a large bowl.
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Cover and chill several hours or overnight to allow flavors to blend.
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Garnish with cilantro or parsley, if desired, and serve.