Southwestern Rice And Bean Salad - cooking recipe

Ingredients

2 c. cold cooked long grain rice
1 can (16 oz.) kidney beans, rinsed and drained
1 can (8 3/4 oz.) whole kernel corn, drained
1/2 c. sliced green onions with tops
1/2 c. picante sauce
1/4 c. bottled Italian dressing
1 tsp. ground cumin

Preparation

Combine all of the ingredients in a large salad bowl.
Cover and refrigerate for 2 to 3 hours.
Yields 8 to 10 servings.