3 c. cold cooked rice
1 (15 oz.) can pinto beans, rinsed and drained
1 (15 oz.) can black beans, rinsed and 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
8 oz. jar Italian salad dressing

In a 2 1/2 quart covered container, combine cooked rice, pinto beans, black beans, peas, celery, onion, diced green chili peppers, and the 1/4 cup cilantro. Add the dressing to the rice mixture. Toss gently to mix. Cover and chill for up to 24 hours. Makes 16 servings.