Quick Black Bean and Corn Salad

Ingredients

• 1 can (15 ounces) black beans, rinsed and drained
• 4 ounces Monterey Jack cheese, cut into 1/4-inch cubes
• 1 can (8-3/4 ounces) whole kernel corn, drained
• 1/4 cup sliced green onions with tops
• 3/4 cup thinly sliced celery
• 1 small sweet red pepper, diced
• 3/4 cup picante sauce
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1/2 to 1 teaspoon ground cumin
• 1 garlic clove, minced

Text Ingredients