Southwestern Rice and Bean Salad Recipe

Southwestern Rice and Bean Salad Recipe

  • 2 cups cold, cooked long-grain rice
  • 1 (16 ounce) can kidney beans, rinsed and drained
  • 1 (8.75 ounce) can whole kernel corn, drained
  • 1/2 cup sliced green onions with tops
  • 1/2 cup picante sauce
  • 1/4 cup bottled Italian dressing
  • 1 teaspoon ground cumin
  1. Combine all of the ingredients in a large salad bowl. Cover and refrigerate for 2-3 hours.
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