Preparation Time: 15 minutes (cooked rice needed)
Chilling Time: 2 hours
Servings: 6-8

3 cups cooked brown rice
1 15-ounce can kidney beans, drained and rinsed
1 15-ounce can garbanzo beans, drained and rinsed
1 15-ounce can black beans, drained and rinsed
1 cup frozen corn kernels, thawed
1 cup frozen peas, thawed
¼ cup chopped red onion
¼ cup chopped pimiento
2 tablespoons chopped black olives
2 tablespoons chopped fresh cilantro
¾ cup oil-free honey-mustard salad dressing
½ teaspoon Tabasco sauce
salt to taste

Place the rice and beans in a large bowl and combine. Add the corn, peas, onion, pimiento, olives, and cilantro. Toss well to mix. Combine the salad dressing and Tabasco in a mixing cup and whisk until smooth. Pour over the salad and mix well.

Refrigerate at least 2 hours before serving.