Amazing Mexican Quinoa Salad

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

1/4 cup chopped fresh cilantro

Dressing:

3/4 cup olive oil

1/3 cup red wine vinegar

1 tablespoon chili powder, or to taste

2 cloves garlic, mashed

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/4 teaspoon cayenne pepper, or to taste

What You Need