Main Ingredients:

4 cups cooked brown rice
2 cups cooked pinto beans or
1 (15-ounce) can pinto beans, drained
1 cup chopped tomato (about
1 large)
1 cup chopped cucumber (about
1 medium)
1 cup chopped jicama (about
1/2 medium)
1/2 cup chopped pepperocini (Italian
bottled peppers) or green chiles
3 tablespoons chopped fresh
cilantro leaves
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 teaspoon vegetable oil
1/2 teaspoon salt
2 ounces hot pepper Monterey Jack or
Cheddar cheese, cut
into 1/4-inch cubes

Cooking Preparation of the Recipe:

The crisp crunch of vegetables stands up well to the fresh flavor of this dressing. Serve the salad with a slotted spoon and place it on a bed of shredded lettuce or in lettuce cups for a more elegant presentation.


Mix all ingredients in glass or plastic bowl. Cover and refrigerate at least 2 hours or until chilled. 6 servings

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