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Mexican Rice Salad

Prep Time: 20

Cook Time: None

Serves: Serves: 6

Ingredients

• 1 can (15 oz.) black beans, rinsed and drained
• 1 cup cold, cooked rice
• 1 medium tomato, seeded and chopped
• 1/2 cup chopped red bell pepper
• 1/2 cup coarsely chopped fresh cilantro
• 1/3 cup sliced green onions
• 1 jalapeño pepper, stem and seeds removed
• 1/3 cup vegetable oil
• 1/4 cup fresh lemon juice
• 1 tsp. cumin
• 2 cups (8 oz.) Sargento® ChefStyle Shredded Mild Cheddar Cheese
• 1 ripe avocado, peeled, seeded and diced

Directions

• Combine beans, rice, tomato, bell pepper, cilantro and green onions in large bowl.

• Drop jalapeño pepper through feed tube of food processor while machine is running. Process until minced. Add oil, lemon juice and cumin; process until well blended. Toss bean mixture with dressing. Cover and chill 2 hours or longer. Just before serving, toss salad with cheese and avocado.