"Wild" Black Beans

2 cups cooked wild rice
1 can (15 oz) black beans, undrained
1 cup canned or thawed frozen corn, drained
1/2 cup chopped red bell pepper
1 small jalapeno pepper, seeded and chopped
1 tbsp red wine vinegar
1 cup (4 oz) shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro

Preheat oven to 350°F. In 1 1/2-quart baking dish, combine wild rice, beans, bell pepper, jalapeno and vinegar. Cover; Bake 20 minutes. Top with cheese; bake, uncovered, 10 minutes. Garnish with cilantro.

Recipe compliments of the Minnesota Cultivated Wild Rice Council