- 1 (15 ounce) can black beans, rinsed and drained
- 4 ounces Monterey Jack cheese, cut into 1/4-inch cubes
- 1 (8.75 ounce) can whole kernel corn, drained
- 1/4 cup sliced green onions with tops
- 3/4 cup thinly sliced celery
- 1 small sweet red pepper, diced
- 3/4 cup picante sauce
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon ground cumin
- 1 garlic clove, minced
- Combine all ingredients in a large bowl; mix well. Cover and chill several hours or overnight.