Southwestern Rice and Bean Salad

Ingredients

• 2 cups cold cooked long grain rice
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (8-3/4 ounces) whole kernel corn, drained
• 1/2 cup sliced green onions with tops
• 1/2 cup picante sauce
• 1/4 cup prepared Italian salad dressing
• 1 teaspoon ground cumin