Southwestern Rice Salad

2 cups cooked long grain rice, cooled

1 cup cooked wild rice, cooled

1 can (16 ounces) kidney beans, rinsed and drained

1-1/2 cups frozen corn, thawed

1/2 cup diced red onion

1/2 cup diced green pepper

1 can (2-1/4 ounces) sliced ripe olives, drained

1-1/2 cups chunky salsa

1/2 cup reduced-fat Italian salad dressing

1 teaspoon ground cumin

1/4 teaspoon salt

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.

Yield: 7 servings.