Description
Extremely yummy, spicy marinated salad that will keep in the fridge for up to a week! My kids in university love packing this up for their lunch. You have everything you need for a very healthy meal in one dish! Substitute barley for the brown rice if desired. Turtle beans can be substituted for kidney beans.
Ingredients
- 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
- ¼ cup chopped fresh cilantro
- ¾ cup olive oil
- ⅓ cup red wine vinegar
- 1 tablespoon chili powder, or to taste
- 2 cloves garlic, mashed
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ 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.
Prep Time: 20 mins
Total Time: 2 hrs 20 mins
Servings: 8