Black Bean and Corn Salad

INGREDIENTS

• 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