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Southwestern Rice and Bean Salad
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 | Preparation | 15 minutes |
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| Cooking | 0 minutes |
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| Ready In | 3 hours |
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Ingredients
| 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 |
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| 1/4 |
cup |
salad dressing, italian |
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| 1 |
teaspoon |
cumin |
ground |
Directions
Combine all of the ingredients - Cover and refrigerate 2-3 hours
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