Ingredients
8
8 servings
- •2 cups cooked quinoa
- •1 (15 ounce) can pinto beans, rinsed and drained
- •1 (15 ounce) can kidney beans, rinsed and drained
- •1 (14 ounce) can corn
- •1 red onion, chopped
- •1 cup cooked brown rice
- •1 red bell pepper, chopped
- •0.25 cup chopped fresh cilantro
- •0.75 cup olive oil
- •0.33333334326744 cup red wine vinegar
- •1 tablespoon chili powder, or to taste
- •2 cloves garlic, mashed
- •0.5 teaspoon salt
- •0.5 teaspoon ground black pepper
- •0.25 teaspoon cayenne pepper, or to taste
Instructions
- 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.
- 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.
- Stir salad again before serving.
Nutritional Facts
Per 8 servings
- Calories: 397
- Carbohydrate: 42g
- Fat: 23g
- Fiber: 9g
- Protein: 9g
- Sugar: 3g
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