Mexican Rice Salad

Summary

• Difficulty:
• Prep Time: 20 minutes
• Cook Time: None minutes
• Yield: 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

1. Combine beans, rice, tomato, bell pepper, cilantro and green onions in large bowl.
2. 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.

Tips