INGREDIENTS
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2 cups cooked wild rice blend, cooled
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1 15 oz can kidney beans, rinsed and drained
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1 15 oz can black beans, rinsed and drained
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1 15 oz can garbanzo beans, rinsed and drained
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1/2 red onion, diced
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1/2 cup chopped cilantro
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1 jalapeno, diced
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3 tbsp red wine vinegar
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2 tbsp extra virgin olive oil
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4 tbsp sugar
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1/2 tsp salt
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1/2 tsp fresh ground black pepper