Ingredients
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2 cups cooked quinoa
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1 (15 ounce) can pinto beans, rinsed and drained
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1 (15 ounce) can kidney beans, rinsed and drained
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1 (14 ounce) can corn
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1 red onion, chopped
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1 cup cooked brown rice
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1 red bell pepper, chopped
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¼ cup chopped fresh cilantro
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¾ cup olive oil
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⅓ cup red wine vinegar
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1 tablespoon chili powder, or to taste
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2 cloves garlic, mashed
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½ teaspoon salt
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½ teaspoon ground black pepper
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¼ teaspoon cayenne pepper, or to taste
Directions
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Mix quinoa, pinto beans, kidney beans, corn, red onion, brown rice, red bell pepper, and cilantro together in a glass or plastic container with a lid.
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Whisk olive oil, vinegar, chili powder, garlic, salt, black pepper, and cayenne pepper together in a bowl; pour over quinoa mixture and toss to coat. Cover bowl with a lid and refrigerate until flavors blend, at least 2 hours.
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Stir salad again before serving.
