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
Dressing:
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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.
Nutrition Facts (per serving)
| 397 | Calories |
| 23g | Fat |
| 42g | Carbs |
| 9g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 397 | |
| % Daily Value * | |
| Total Fat 23g | 29% |
| Saturated Fat 3g | 15% |
| Sodium 532mg | 23% |
| Total Carbohydrate 42g | 15% |
| Dietary Fiber 9g | 31% |
| Total Sugars 3g | |
| Protein 9g | 18% |
| Vitamin C 22mg | 24% |
| Calcium 47mg | 4% |
| Iron 2mg | 12% |
| Potassium 272mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
