- Mix quinoa, pinto beans, black beans, corn, onion, rice, bell pepper, petite diced tomatoes and cilantro together in a large bowl with a lid.
- whisk vinaigrette ingredients together in a small bowl or mason jar with a lid until well blended. Pour over salad ingredients and toss to coat. Cover bowl an refrigerate until flavors blend, at least 2 hours. Stir again before serving.
Can also be packed in Mason jar for easy grab and go lunch! Divide ingredients among 4-6 mason jars (depending on the size) in the following order: vinaigrette, quinoa, beans, onions, bell pepper, rice, tomatoes, corn then cilantro. Store jars in the fridge for up to four days. When ready to eat, shake to combine and enjoy from the bowl or dump into a bowl.