Receta Mexican Brown Rice, Quinoa and Black Bean Salad

• 3 cups cooked brown rice, cooled
• 1 cup cooked quinoa, cooled
• 7.5 ounces canned black beans (½ of a 15-ounce can), rinsed and drained
• 2 medium poblano peppers, seeded and minced (the market was out of these so I had to sub 1/3 cup fresh anaheim chilie, seeded and minced)
• 1 cup grape tomatoes, quartered
• ½ cup finely diced red onion
• ½ cup chopped fresh cilantro
• 2 medium garlic cloves, minced
• 4 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 ripe avocado, peeled, seeded and chopped

Direcciones