Southwestern Rice and Bean Salad

Yields:	1 salad
Rate this Recipe

2	cups	long grain rice	cooked, cooled
16	ounces	kidney beans	rinsed and drained
1	cup	corn kernels, canned	whole
1/2	cup	scallions, spring or green onions	with tops
1/2	cup	picante sauce
1/4	cup	salad dressing, italian
1	teaspoon	cumin	ground

Combine all of the ingredients - Cover and refrigerate 2-3 hours

Question - What kind of shell is this mixture put in? Thank you.

Reviewed by DebraJ