Ingredients
2 cups cooked long grain rice, cooled1 cup cooked wild rice, cooled1 can (16 ounces) kidney beans, rinsed and drained1-1/2 cups frozen corn, thawed1/2 cup diced red onion1/2 cup diced green pepper1 can (2-1/4 ounces) sliced ripe olives, drained1-1/2 cups chunky salsa1/2 cup reduced-fat Italian salad dressing1 teaspoon ground cumin1/4 teaspoon salt
Preparation
In a large bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine salsa, salad dressing, cumin and salt; shake well.
Pour over rice mixture and stir to coat. Cover and refrigerate for at least 2 hours.
