Confetti Rice and Bean Salad
4 cups cooked brown rice
1 (15-ounce) can whole kernel corn, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can white beans or chickpeas, rinsed and drained
4 stalks celery, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
5 stalks green onions, thinly sliced
1 (2-ounce) bunch cilantro, roughly chopped (stems and all)
1 (8-ounce) bottle balsamic and olive oil salad dressing, to taste
1. Except for dressing, combine all ingredients in a large bowl; mix well.
2. Add half of the salad dressing and mix again. You can add more to suit your taste.
3. Refrigerate for at least 1 hour. Mix again before serving.