Mexi-Cheese Salad - cooking recipe

Ingredients

1 (16 oz.) can black beans, drained
1 c. cold cooked rice
1 medium tomato, seeded and chopped
1/2 c. chopped red bell pepper
1/2 c. coarsely chopped cilantro leaves
1/2 c. sliced green onions
1/3 c. vegetable oil
1/4 c. lemon juice
2 c. mild Cheddar cheese
1 tsp. ground cumin
1 ripe avocado, diced
1 jalapeno pepper, seeds removed

Preparation

Combine beans, rice, tomato, bell pepper, cilantro and green onions.
Drop jalapeno pepper in.
Process until minced.
Add oil, lemon juice and cumin.
Blend well.
Toss dressing with bean mixture.
Cover and chill at least 2 hours or overnight.