| 4 cups cooked brown rice
2 cups cooked pinto beans or 1 (15 ounce) can pinto beans, drained 1 cup chopped tomato 1 cup chopped cucumber 1 cup chopped jicama 1/2 cup chopped pepperocini 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 |
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
