Black Bean and Rice Salad

• 1 cup cooked long-grain rice, chilled
• 4 ounces monterey jack pepper cheese, cut into 1/4-inch cubes
• 1 cup chopped tomato
• 1 cup chopped yellow bell peppers or 1 cup red bell pepper
• 12 medium cucumber, halved lengthwise and thinly sliced
• 34 cup canned black beans, rinsed and drained
• 34 cup frozen whole kernel corn, thawed
• 2 green onions, thinly sliced
• 34 cup picante sauce or 34 cup salsa
• 6 romaine lettuce leaves
• 12 cup nonfat sour cream

1. In a large serving bowl, mix together the cooked rice, cheese, tomatoes, bell pepper, cucumber, black beans, corn, and green onions.
2. Add in picante sauce/salsa; toss to coat.
3. To serve: line 6 salad plates with romaine lettuce leaves.
4. Top with rice mixture; serve with sour cream.

rice, pepper cheese, tomato, yellow bell peppers, cucumber, black beans, kernel corn, green onions, picante sauce, nonfat sour cream

Taken from www.food.com/recipe/black-bean-and-rice-salad-147919 (may not work)