Mexican Bean and Rice Salad

Ingredients

• 2 cups cooked brown rice

• 1 (15.25 ounce) can whole kernel corn, drained

• 1 (15 ounce) can kidney beans, rinsed and drained

• 1 (15 ounce) can black beans, rinsed and drained

• 1 small onion, diced

• 1 green bell pepper, diced

• 2 jalapeño chile peppers, seeded and diced

• ¼ cup chopped cilantro leaves

• 1 lime, zested and juiced

• 1 ½ teaspoons ground cumin

• 1 teaspoon minced garlic

• salt to taste