Hot Black Bean and Corn Salad

Hot Black Bean and Corn Salad

This version of black beans and corn is perfect for a spring barbecue.

One 16 oz can black beans, rinsed and drained
4 oz Monterey jack cheese, cut into 1/4-inch dice
One 9 oz can whole kernel corn, drained
3/4 cup sliced green onions, with tops
3/4 cup thinly sliced celery
1 small red bell pepper, diced
3/4 cup picante sauce
2 tbs olive oil
2 tbs lemon juice
1 tsp ground cumin
1 clove garlic, minced

Combine beans, cheese, corn, green onions, celery and red pepper in large bowl. Combine picante sauce, oil, lemon juice, cumin and garlic; mix well. Toss with bean mixture. Chill, if desired. Serve with additional picante sauce.