Southwestern Rice And Bean Salad - cooking recipe

Ingredients

2 c. cooked rice
1 c. (16 oz.) kidney beans, rinsed and drained
1 c. (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. cumin

Preparation

Combine all of the ingredients in a large salad bowl.
Cover and refrigerate 2 to 3 hours.