Pinto and Cheese Salad Name: Michelle S Base: Camp Pendleton, CA Recipe: Ingredients Salad: 3 cups cooked and drained pinto beans 1 cup cooked corn kernels 1/2 cup diced red onion 8 ounces Monterey Jack cheese - cut into small dice Dressing: 1/4 cup packed fresh cilantro leaves 1/4 cup olive oil 1 clove garlic - minced 3 Tablespoons lime juice 1 teaspoon lime zest 1 Tablespoon apple cider vinegar 1 Tablespoon honey 1/2 teaspoon salt Directions Place salad ingredients in a large bowl and toss to mix. Combine dressing ingredients in a blender until cilantro is chopped fine and dressing is well mixed. Pour over salad and serve immediately. Note: Do not add dressing until serving time as the acids in the dressing will cause the cheese to break down and become mushy.