3 c. cold cooked rice
1 (15 oz.) can pinto beans, drained
1 (15 oz.) can black beans, drained
1 (10 oz.) pkg. frozen peas, thawed
1 c. sliced celery
1 med. red onion, chopped
2 (4 oz.) cans diced green chili peppers, drained
1 (8 oz.) bottle Italian salad dressing
1/4 c. snipped cilantro or parsley

Combine all ingredients and toss gently to mix. Cover and refrigerate for up to 24 hours. Enough for a party of 16. For 30 servings, just double.