Southwest Bean, Veggie & Quinoa Salad

INGREDIENTS

•  3 cups cooked quinoa (look for precooked packages)
• 1 (15 oz.) can Michigan Pinto Beans or Small Red
• Beans (drained and rinsed)
• 2 cups corn
• 2 orange bell peppers, diced
• 2 cups grape tomatoes, cut in half
• 1 cup red onion, diced 

DRESSING

•  1/3 cup fresh lime juice
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1/4 cup chopped parsley or cilantro
• 1/2 teaspoon chopped garlic
• 2 teaspoons cumin
• 1/2 teaspoon each salt and pepper 

PREPERATION

1. Blend all dressing ingredients together in a blender or food processor and set aside.
2. Divide quinoa evenly among the 4 clean jars. Pour approximately 1/3 cup of dressing into each jar and stir to combine with quinoa. 
3. To each jar, layer in the next ingredients in equal amounts – pinto beans, corn, orange peppers, grape tomatoes and red onion.
4. Place tops on jars and refrigerate. Serve within 4 days. 
5. When ready to eat, simply dump the salad onto a plate or into a bowl and serve with tortilla chips if desired.