Ingredients: 2 tablespoons chopped fresh cilantro 4 teaspoons lime juice 2 tablespoons vegetable oil 1 (11-ounce) can whole kernal corn with red and green peppers 1 (15-ounce) can black beans, rinsed, drained 2 cups cooked rice 6 ounces (1 1/2 cups) deli cheddar cheese, cubed 1/2-inch roma tomato slices or tomato wedges, if desired

Recipe Info Category: Salads Rating: 3 Contributor: Ann Hill

Combine rice, black beans and corn in large bowl; mix well.

Stir together oil and lime juice in small bowl; pour over rice mixture. Add 2 tablespoons chopped cilantro; mix lightly. Cover; refrigerate 2 hours or overnight.

Just before serving, stir in cheese. Garnish with tomatoes, if desired.