Salads recipes

Course : Salads
Source: Mary B. Fox
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

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