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

In a 2 1/4 quart covered container combine cooked rice, pinto beans, black beans, peas, celery, onion, diced green chili peppers and the 1/4 cup cilantro or parsley. Add the dressing to the rice mixture; toss gently to mix. Cover and chill for up to 24 hours.

To serve: Transfer the chilled salad to a serving bowl. If desired, garnish with cilantro sprigs and whole chili peppers. Makes 16 servings.