Mexican Salad with Quinoa

Ingredients:

2 cups cooked quinoa
1 can pinto beans, rinsed and drained
1 can of red beans, washed and drained
1 can of corn
1 red onion, chopped
1 cup cooked brown rice
1 red pepper, chopped
¼ cup chopped fresh coriander

For the sauce:

¾ cup olive oil
⅓ cup red wine vinegar
Ground chili peppers, to taste
2 cloves of garlic, crushed
½ teaspoon of salt
½ teaspoon ground black pepper
Ground cayenne pepper, to taste

Directions:

1. In a glass or plastic container with a lid, combine the salad ingredients: cooked quinoa, pinto beans, red beans, corn, red onion, cooked brown rice, red pepper and cilantro.
2. Whisk olive oil, red wine vinegar, chili powder, garlic, salt, black pepper, and cayenne in a bowl; pour over salad mixture and toss to combine. Cover and refrigerate until the different flavors have absorbed and blended together (at least 2 hours).
3. Mix the salad again before serving. Delicious!
Yield: 8 servings
Recipe: allrecipes.com