Pinto Bean and Rice Salad With Tomatoes and Cheddar in Banana Pepper-Chili Vinaigrette Recipe

Ingredients (13)

• 1 (14.5-ounce) can pinto beans, drained and rinsed
• 1/2 cup cooked white rice
• 1/2 cup cubed extra-sharp cheddar cheese
• 1/2 cup halved cherry tomatoes
• 2 tablespoons minced yellow onion
• 2 tablespoons finely chopped canned pickled banana peppers
• 1 tablespoon pickling liquid from pickled banana peppers
• 1/2 tablespoon lime juice from 1 lime
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon ancho chile powder
• 1/8 teaspoon cayenne
• Kosher salt
• 1 1/2 tablespoons minced cilantro leaves and tender stems