Wild Rice Salsa Salad

4 cups cooked wild rice
1 box (9 oz) Green Giant® Frozen Nibblets® Corn, cooked and cooled
1/2 cup coarsely chopped green pepper
3/4 cup coarsely chopped zucchini
3 Roma tomatoes, seeded and chopped
1/2 cup sliced green onions
1/2 cup coarsely chopped cilantro
3/4 cup sliced ripe olives
1 cup shredded Fancy Brand® Monterey Jack Cheese

Dressing (whisk together):
1/2 cup sour cream
1/2 cup salsa
1/2 cup canola oil
3/4 tsp salt

In large bowl combine salad ingredients; toss with dressing.

Recipe compliments of the Minnesota Cultivated Wild Rice Council