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