Anonymous Fri Oct 07 12:04:03 2005

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

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