Mexi-Cheese Salad

Ingredients

• 1 (16 oz.) can black beans, rinsed and drained
• 1 c. cold, cooked rice
• 1 medium tomato, seeded and chopped
• 1/2 c. chopped red bell pepper
• 1/2 c. coarsely chopped fresh cilantro leaves
• 1/2 c. sliced green onions
• 1 jalapeno pepper, stemmed and seed removed
• 1/3 c. vegetable oil
• 1/4 c. fresh lemon juice
• 1 tsp. ground cumin
• 2 c. (8 oz.) shredded mild Cheddar cheese
• 1 ripe avocado, peeled, seeded and diced