Spanish Rice Salad Ole'

This is a wonderfully easy salad to prepare that I got from a magazine years ago. It is great served cold after the flavors have blended for a couple of hours, and it is equally as good served hot making it super versatile. Can be easily doubled or tripled. I often use this for large crowds and it is always a hit.

• Ready In: 10 mins
• Serves: 6

Ingredients

• 2  cups cooked long-grain rice, chilled
• 1 (15 ounce) can black beans, drained and rinsed
• 2  cups chopped tomatoes
• 1  cup yellow sweet bell pepper, chopped (or you can use red or green)
• 1  cup frozen whole kernel corn, thawed
• 2  green onions, thinly sliced
• 1  cup salsa or 1  cup picante salsa
• 2  tablespoons fresh cilantro, snipped (optional)
• 4  ounces monterey jack cheese or 4  ounces monterey jack pepper cheese, cut into 1/4 inch cubes
•  lettuce (optioinal for garnish)
•  sour cream (optional)

Directions

1. Mix together rice, black beans, tomatoes, pepper, corn, green onion, and cilantro.
2. Coat with salsa and add cheese.
3. If serving cold, you can use the lettuce leaves to garnish your serving bowl by laying down the leaves and then adding salad.
4. If serving hot, place in oven at 350 just until cheese melts.
5. A dollop of sour cream is great either way you serve it.