Southwestern Rice And Bean Salad - cooking recipe

Ingredients

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

Preparation

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