Bean and Rice Summer Salad

3 cups cold cooked rice 1 (15-oz.) can pinto beans, rinsed and drained 1 (15-oz.) can black beans, rinsed and drained 1 (10-oz.) package frozen peas 1 cup sliced celery

1 medium red onion, chopped 2 (4-oz,) cans diced green chili peppers, drained 1/4 cup snipped cilantro or parsley 1 cup (8 oz.) Italian salad dressing Sprigs of cilantro for garnish

Directions:
In a 3 quart container, combine all ingredients. Toss gently to mix. Cover and chill thoroughly, up to 24 hours. Place in a serving bowl. Garnish with cilantro sprigs. 16 servings.

Notes: