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