Black Bean Salad with Rice or Quinoa

2 c cooked rice or quinoa, cooled
1 c black beans (canned, or dried and cooked)
1 c chopped fresh tomato
1/2 c shredded cheddar cheese
1/2 small onion, chopped
1/2 c corn kernels, cooked and cooled
5 oz fresh spinach leaves, torn into small pieces
salsa
taco seasoning
lime juice

Combine in a large bowl rice (or quinoa), beans, tomato, cheese, onion, corn and spinach. I've never measured the salsa out, but you want enough to coat your salad like a dressing. Stir some taco seasoning (or spices like cumin, garlic, chili powder, a little oregano) and lime juice into the salsa until it tastes good. Toss the salad well and serve at room temperature.

NOTES
This is basically my own creation based on a much simpler recipe that uses Italian dressing instead of salsa. Sorry about the imprecision but I don't measure when I'm creating, I just keep seasoning and tasting until it's good.
Quinoa works really nicely here.
Tastes good minus the cheese as well, which makes it vegan.