Mexican Rice Salad

Ingredients (15)

• 3 cups cooked rice
• 1 15 ounce can Bush’s Kidney Beans, rinsed and drained
• 1 15 ounce can Bush’s Black Beans, rinsed and drained
• 1 15.25 ounce can whole kernel corn, drained
• 1 small onion
• 1 cup cherry tomatoes
• 2 jalapeno peppers
• 4 Tbsp. olive oil
• 1-2 lime
• 1/2 cup chopped cilantro leaves
• 1 tsp. minced garlic
• 1 tsp. honey
• 1 1/2 tsp. ground cumin
• Salt to taste
• 1 cup crumbled queso fresco or cotija cheese