16 oz. black beans, drained
4 oz. Monterey Jack cheese
8 oz. whole kernel corn, drained
1 sm. red pepper
1 clove garlic, minced
3/4 c. sliced green onions with tops
3/4 c. thin sliced celery
3/4 c. picante sauce
2 tbsp. olive oil
2 tbsp. lemon juice
1 tsp. ground cumin

Combine beans, cheese, corn, green onions, celery, and red pepper in a large bowl. Combine picante sauce, oil, lemon juice, cumin, and garlic; mix well. Toss with the bean mixture. Serve with more picante sauce. Makes about 8 servings (5 cups). Can be made a day ahead and refrigerated.