Name: Amazing Mexican Quinoa Salad
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Cooked quinoa - 2 cups; Pinto beans, rinsed and drained - 1 (15 ounce) can; Kidney beans, rinsed and drained - 1 (15 ounce) can; Corn - 1 (14 ounce) can; Red onion, chopped - 1; Cooked brown rice - 1 cup; Red bell pepper, chopped - 1; Chopped fresh cilantro - ¼ cup; Olive oil - ¾ cup; Red wine vinegar - ⅓ cup; Chili powder, or to taste - 1 tablespoon; Garlic, mashed - 2 cloves; Salt - ½ teaspoon; Ground black pepper - ½ teaspoon; Cayenne pepper, or to taste - ¼ teaspoon

Ingredients for - Amazing Mexican Quinoa Salad

1. Cooked quinoa 2 cups

2. Pinto beans, rinsed and drained 1 (15 ounce) can

3. Kidney beans, rinsed and drained 1 (15 ounce) can

4. Corn 1 (14 ounce) can

5. Red onion, chopped 1

6. Cooked brown rice 1 cup

7. Red bell pepper, chopped 1

8. Chopped fresh cilantro ¼ cup

9. Olive oil ¾ cup

10. Red wine vinegar ⅓ cup

11. Chili powder, or to taste 1 tablespoon

12. Garlic, mashed 2 cloves

13. Salt ½ teaspoon

14. Ground black pepper ½ teaspoon

15. Cayenne pepper, or to taste ¼ teaspoon

How to cook deliciously - Amazing Mexican Quinoa Salad

1 . Stage

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.

2 . Stage

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.

3 . Stage

Stir salad again before serving.