Rice'n Peach Salad

Another recipe from Kraft Kitchens Summer 2005 issue. It looks really intriguing! I'm hoping to make it soon.

• Ready In: 20 mins
• Serves: 10

Ingredients

• 1 1⁄2 cups  cooked Minute Rice
• 1 (341 ml) can corn or 1 1⁄2 cups corn, from cob
• 1  cup  almonds, toasted and chopped
• 1  cup fresh peas (or frozen, thawed)
• 1  peach, peeled and coarsely chopped
• 1⁄2 cup  Catalina dressing
• 1⁄4 cup  chopped red onion
• 1⁄4 cup  chopped cilantro or 1⁄4 cup  chopped fresh parsley

Directions

1. Mix all ingredients in large bowl.
2. Refrigerate until ready to serve.