Two-Bean Rice Salad

• 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

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.

rice, pinto beans, black beans, frozen peas, celery, onion, green chilies, parsley, white wine vinegar, olive oil, water, salt, garlic, pepper

Taken from www.tasteofhome.com/recipes/two-bean-rice-salad/ (may not work)