Spicy Rice Salad

2 cups cooked white or brown rice, chilled
1 (15 oz) can kidney beans, rinsed and drained
1 cup shredded pepper jack cheese
1 cup cherry tomatoes, cut in ½
½ cup sliced green onions
1/3 cup salsa
2 tablespoons olive oil
½ teaspoon ground cumin
1/4 teaspoon salt

       Combine salsa, olive oil, cumin and salt in a medium bowl.  Add rice, kidney beans, cheese and tomatoes.  Toss to coat.  Serve chilled.

Serves 4.

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