Southwestern Wild Rice Salad

1 cup cooked wild rice

1 cup cooked brown or white rice

3 tablespoons chopped fresh cilantro

16 ounces pinto beans, rinsed and drained

11 ounces whole kernel corn with red and green peppers, drained

4 ounces chopped green chilies, drained

3 tablespoons white wine vinegar

1 tablespoon Dijon mustard

1/4 teaspoon ground cumin

1/4 teaspoon pepper

1/2 cup shredded mozzarella cheese