Southwestern Rice and Bean Salad

Prep Time: 10 Minutes

Cook Time: 0 Minutes

Ready In: 10 Minutes

Servings: 8

This salad has a definite Mexican influence with the beans and picante sauce. I've made it for many get-togethers, and it's been well-received.

Ingredients:

2 cups cold cooked long grain rice

1 can (16 ounces) kidney beans, rinsed and drained

1 can (8-3/4 ounces) whole kernel corn, drained

1/2 cup sliced green onions with tops

1/2 cup picante sauce

1/4 cup prepared italian salad dressing

1 teaspoon ground cumin

Directions:

1. Combine all of the ingredients in a large salad bowl. Cover and refrigerate for 2-3 hours. Yield: 8-10 servings.