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

Drain and rinse beans. Combine cooked rice, beans, peas, celery, onion, diced chili peppers and parsley. Add dressing, toss gently. Cover and chill up to 24 hours. Makes 16 servings.