Fiesta Rice And Bean Salad

• 1 package (6.2 ounces) fast-cooking long grain and wild rice mix
• 2 cups fresh or frozen corn
• 1 can (15 ounces) black beans, rinsed and drained
• 1 bunch green onions, chopped
• 1 small sweet red pepper, chopped
• 1 small sweet orange pepper, chopped
• 1/2 cup minced fresh cilantro
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1/2 cup reduced-fat Italian salad dressing
• 1 tablespoon lime juice
• 1/4 teaspoon pepper

1. Prepare rice mix according to package directions; cool. Meanwhile, in a large saucepan, bring 4 cups water to a boil. Add corn; cover and cook for 5-6 minutes or until tender. Drain corn and rinse in cold water.
2. In a large bowl, combine the rice, corn, beans, onions, peppers, cilantro and olives. Combine the salad dressing, lime juice and pepper; drizzle over salad and toss to coat. Cover and refrigerate for at least 2 hours before serving.

corn, black beans, green onions, sweet red pepper, sweet orange pepper, fresh cilantro, olives, italian salad dressing, lime juice, pepper

Taken from www.tasteofhome.com/recipes/fiesta-rice-and-bean-salad/ (may not work)