Mexican Bean and Rice Salad

INGREDIENTS

• 2 cups cooked brown rice
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 small onion, diced
• 1 green bell pepper, diced
• 2 jalapeno peppers, seeded and diced
• 1 lime, zested and juiced
• 1/4 cup chopped cilantro leaves
• 1 teaspoon minced garlic
• 1 1/2 teaspoons ground cumin
• salt to taste