Southwestern Rice And Bean Salad - cooking recipe

Ingredients

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

Preparation

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