1 (16 oz.) can Black beans, rinsed and drained
4 oz. Monterey Jack cheese, cut into 1/4 inch cubes
1 can (8 oz.) whole kernel corn, drained (or 1 cup cooked fresh corn)
3/4 c. sliced green onions with tops
3/4 c. thinly sliced celery
3/4 c. Pace Picante sauce
1 tsp. ground cumin
1 sm. red bell pepper, diced
2 tbsp. olive oil
2 tbsp. lemon juice
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. Yield: 5 cups salad (8 servings). Can be made up to 24 hours in advance of serving, if desired. Great for Picnics and any gathering!!