3 tbsp GF salsa
1 tbsp extra-virgin olive oil
2 tbp cider vinegar
2 tsp chili powder
Salt and freshly ground pepper
1 cup cooked quinoa
1 cup cooked wild rice
½ cup rinsed, drained canned black beans
½ cup rinsed, drained canned red kidney beans
½ cup corn kernels
½ cup chopped celery
½ cup chopped red bell pepper
1/4 cup chopped red onion
2 tbsp snipped fresh cilantro
Prepare the dressing: In a small bowl, whisk together salsa oil, vinegar, chilli powder and salt and pepper to taste. Set aside for at least 1 hour. Store in a covered jar in the refrigerator for up to 3 weeks.
Prepare the salad: In a large bowl, combine quinoa, wild rice, black beans, kidney beans, corn, celery, red pepper, red onion and cilantro.
Pour dressing over salad and toss well to coat. Cover and refrigerate for at least 4 hours or overnight to allow flavors to develop and blend.
Variations: Substitute long-grain brown rice for the wild rice.