Southwestern Rice and Bean Salad

Course : Salads
Source:
Serves: 8-10
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Ingredients:

2 Cups cold cooked Long Grain Rice
16 ounces Kidney Beans, rinsed and drained
8 3/4 ounces Whole Kernel Corn, drained
1/2 Cup Sliced Green Onions with Tops
1/2 Cup Picante Sauce
1/4 Cup Bottle Italian Dressing
1 teaspoon Cumin
 

Preparation / Directions:

Combine all of the ingredients in a large salad bowl. Cover and refrigerate 2 to 3 hours before serving.


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  (5 3/4 Stars!)
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