Ingredients
1 package (6.2 ounces) fast-cooking long grain and wild rice mix2 cups fresh or frozen corn1 can (15 ounces) black beans, rinsed and drained1 bunch green onions, chopped1 small sweet red pepper, chopped1 small sweet orange pepper, chopped1/2 cup minced fresh cilantro1 can (2-1/4 ounces) sliced ripe olives, drained1/2 cup reduced-fat Italian salad dressing1 tablespoon lime juice1/4 teaspoon pepper
Preparation
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.
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.
