Rice and Black Bean Salad with Hatch Pepper Cheese

Rice and beans served together make this dish a complete protein. No need to add meat, but diced grilled chicken would be a great addition.

Prep time: 30 minutes

Cook/stand time: 25 minutes

Chill time: at least 1 hour

Salad:

2 cups reduced sodium chicken broth or stock

1 cup long grain white rice

3/4 cup small cubes Beemster Hatch Pepper or Smoked Hatch Pepper Cheese

2/3 cup quartered grape tomatoes

1/2 cup fresh corn kernels

1/2 cup sliced green onions

3 tablespoons chopped fresh cilantro

1 (15-oz.) can black beans, rinsed and drained

Optional extras: grilled, diced chicken, chopped fresh spinach, diced avocado,

     roasted salted pumpkin seeds

Dressing:

1/3 cup extra virgin olive oil

1/4 cup lime juice

1 3/4 teaspoons garlic salt

1 teaspoon sugar

Bring broth and rice to a boil in a medium saucepan. Cook, covered, over low heat for 20 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork and let cool, stirring occasionally. Stir in cheese, tomatoes, corn, green onion, cilantro and black beans. Whisk together dressing ingredients and drizzle over salad; stir to combine. Cover and chill for at least 1 hour for flavors to blend.