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 (or use green pepper)
1 med. red onion, chopped, 1/2 c.
2 (4 oz.) cans diced green chilies (drained)
1/4 c. snipped cilantro (or reg. parsley)
1 (8 oz.) jar Italian salad dressing

Combine rice, both beans, peas, celery, onion, chilis, and cilantro or parsley.

Add the Italian dressing to the mixture. Toss gently to mix. Cover and chill for up to 24 hours ahead. Good with any B-B-Q menu. 16 servings.