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

INGREDIENTS

1/2 cup

Cherry tomatoes

1 1/2 tbsp

Cilantro, stems leaves and tender

1/2 tbsp

Lime juice from 1 lime

2 tbsp

Pickled banana peppers, canned

1 tbsp

Pickling liquid from pickled banana peppers

1 14.5 ounce can

Pinto beans

2 tbsp

Yellow onion

1/2 cup

White rice, cooked

1/4 tsp

Ancho chile powder

1/8 tsp

Cayenne

Kosher salt

2 tbsp

Olive oil, extra-virgin

1/2 cup

Cheddar cheese, sharp