Southwestern Rice Salad

Ingredients

• 2 cups cooked long grain rice, cooled
• 1 cup cooked wild rice, cooled
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1-1/2 cups frozen corn, thawed
• 1/2 cup diced red onion
• 1/2 cup diced green pepper
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1-1/2 cups chunky salsa
• 1/2 cup reduced-fat Italian salad dressing
• 1 teaspoon ground cumin
• 1/4 teaspoon salt