Bean And Rice Salad - cooking recipe

Ingredients

3 c. cold rice
15 oz. can pinto beans, rinsed and drained
15 oz. can black beans, rinsed and drained
10 oz. pkg. frozen peas, thawed
1 c. celery
1/2 c. chopped red onion
8 oz. can diced green chili peppers, drained
1/4 c. snipped parsley
8 oz. jar Italian dressing
cilantro sprigs (optional)
fresh whole chili peppers (optional)

Preparation

In a 2 1/2-quart covered container, combine cooked rice, beans, peas, celery, onion, diced green chili peppers and parsley. Add the dressing to the rice mixture; toss gently to mix. Cover and chill for up to 24 hours. To serve, transfer the chilled salad to a serving bowl. Garnish with cilantro sprigs and whole chili peppers. Makes 16 servings.