Fiesta Salad

Source: Mommy Stone

• 2 Cup cooked black, pinto and kidney beans, drained and mixed
• 1 Cup mixed raw red and green peppers, finely chopped
• 1 Cup cooked quick brown rice
• 1 Cup corn kernels
• 1/3 Cup green onions, finely chopped
• 3 large tomatoes, finely chopped
• 2 T cilantro, finely chopped
• salt to taste
• Italian dressing to taste

After rice cools, place ingredients in a large salad bowl. Add tomatoes just before serving. Toss with dressing at last moment to maintain crunchiness