3 Tbs fresh lemon juice
2 Tbs extra-virgin olive oil
1 garlic clove, minced
1/2 tsp ground cumin
1/2 tsp freshly-ground black pepper
1 can black beans - (19 oz), rinsed and drained
1 cup fresh or thawed frozen corn kernels
2 celery stalks, diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1/2 red onion, finely chopped
3/4 cup cubed reduced-fat Monterey Jack cheese


In a large bowl, combine the lemon juice, oil, garlic, cumin and black pepper. Add the beans, corn, celery, bell peppers and onion; toss to coat. Serve, topped with the cheese.