Rainbow Bean Salad


1 16-ounce bag frozen corn, cooked according to package directions
3 cups cooked kidney beans
3/4 cups sliced black olives
1 tablespoon capers, drained
2 tomatoes, seeded and chopped
2 cups cooked rice
pinch of salt or no-salt seasoning


Combine all ingredients in bowl. Toss with dressing of your choice or just a squeeze of lemon juice and a drizzle of olive oil. Great with hot sauce, but add it at serving time for those who like it spicy!

Serve alone, over greens, or in a wrap.