Pinto Bean And Rice Salad With Tomatoes And Cheddar In Banana Pepper-Chili Vinaigrette Recipe

• 1 (14.5-ounce) can pinto beans, drained and rinsed
• 1/2 cup cooked white rice
• 1/2 cup cubed extra-sharp cheddar cheese
• 1/2 cup halved cherry tomatoes
• 2 tablespoons minced yellow onion
• 2 tablespoons finely chopped canned pickled banana peppers
• 1 tablespoon pickling liquid from pickled banana peppers
• 1/2 tablespoon lime juice from 1 lime
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon ancho chile powder
• 1/8 teaspoon cayenne
• Kosher salt
• 1 1/2 tablespoons minced cilantro leaves and tender stems

1. Place beans, rice, cheese, tomatoes, onion, and banana peppers in a medium bowl.
2. Whisk together pickling liquid, lime juice, olive oil, chile powder, and cayenne in a small bowl. Season with salt. Toss with bean mixture. Taste and adjust seasonings, if needed.
3. Place in the refrigerator and allow flavors to meld for at least 1 hour and up to 4 hours. Stir in cilantro and serve cold or at room temperature.

pinto beans, white rice, cheddar cheese, tomatoes, yellow onion, banana peppers, pickling liquid from, lime juice from, extravirgin olive oil, ancho chile powder, cayenne, kosher salt, cilantro

Taken from www.seriouseats.com/recipes/2014/06/pinto-bean-and-rice-salad-with-tomatoes-and-cheddar-in-spicy-chili-vinaigrette-recipe.html (may not work)