2 c. cold, cooked long grain rice
1 (16 oz.) can kidney beans, rinsed and drained
1 (8 3/4 oz.) can whole kernel corn, drained
1/2 c. sliced green onions with tops
1/2 c. picante sauce
1/4 c. bottled Italian dressing
1 tsp. ground cumin

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

Yield: 8 to 10 servings.