Two-Bean Rice Salad

3 cups cooked wild rice
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 package (10 ounces) frozen peas, thawed
1 cup sliced celery
1 medium onion, chopped
1 can (4 ounces) chopped green chilies
1/4 cup chopped fresh parsley or cilantro
1/2 cup white wine vinegar
1/4 cup olive or vegetable oil
2 tablespoons water
3/4 teaspoon salt, optional
1/2 teaspoon garlic powder
1/2 teaspoon pepper

In a large salad bowl, combine the rice, beans, peas, celery, onion, chilies and parsley or cilantro; mix well.

Combine the remaining ingredients in a jar with tight-fitting lid; shake well. Pour over rice mixture; toss to coat. Cover and refrigerate for at least 1 hour. Makes 18 servings.