Mexican Rice, Black Bean And Corn Salad With Salsa Vinaigrette

• One 6 oz. package Farmhouse(R) Mexican Rice
• One 15.5 oz. can black beans, drained and rinsed
• 1 cup frozen corn, cooked and cooled
• 1 red bell pepper, diced
• 1 cup shredded jack and cheddar cheese blend
• Salsa Vinaigrette:
• 2 Tablespoons lime juice
• 2 Tablespoons red wine vinegar
• 1/4 cup salad oil
• 1 tomato, chopped
• 1/4 cup cilantro, chopped

1. Prepare rice according to package directions. Let cool.
2. In medium bowl, combine all salsa ingredients and mix well.
3. Combine all remaining ingredients with cooled rice then toss with vinaigrette.
4. Chill for 2 hours before serving.

rice, black beans, frozen corn, red bell pepper, cheddar cheese blend, salsa, lime juice, red wine vinegar, salad oil, tomato, cilantro

Taken from www.epicurious.com/recipes/member/views/mexican-rice-black-bean-and-corn-salad-with-salsa-vinaigrette-50145129 (may not work)