mexican rice salad

Ingredients

• 5 cups cooked brown rice
• 1 can black beans, drained
• 1/2 each - green, yellow, & red bell peppers, chopped
• 1/2 - poblano pepper, chopped
• 1 bunch green onion, chopped
• 1/2 cup italian parsley, choppped
• 1/2 cup cilantro, fresh, chopped
• DRESSING:
• 1/4 cup red wine vinegar
• 2 tablespoons fresh lemon juice
• 3/4 cup olive oil, extra virgin
• 1/2 tablespoon black pepper
• 1 tablespoon salt
• 1 tablespoon chili powder
• 1/2 tablespoon cumin
• 3 - cloves of garlic, minced