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Southwest Rice & Bean Salad (dairy)
Contributed by Eileen Goltz2 cups cold cooked long grain rice
1 can (16 ounces) kidney beans, rinsed and drained
1 can (8-3/4 ounces) whole kernel corn, drained
1/2 cup sliced green onions with tops
1/2 cup picante sauce
1/4 cup prepared Italian salad dressing
1 teaspoon ground cumin
Combine all of the ingredients in a large salad bowl. Cover and refrigerate for 2-3 hours. Serves 8 to 10.
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