Two-Bean Rice Salad

By Judycakes

Ingredients

• 3 cups cooked wild rice
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 package (10 ounces) frozen peas, thawed
• 1 cup sliced celery
• 1 medium onion, chopped
• 1 can (4 ounces) chopped green chilies
• 1/4 cup chopped fresh parsley or cilantro
• 1/2 cup white wine vinegar
• 1/4 cup olive oil
• 2 tablespoons water
• 3/4 teaspoon salt, optional
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper

Preparation

Step 1

In a large salad bowl, combine the rice, beans, peas, celery, onion, chilies and parsley or cilantro; mix well. Combine the remaining ingredients in a jar with tight-fitting lid; shake well. Pour over rice mixture; toss to coat. Cover and refrigerate for at least 1 hour.