Mexican Brown Rice-Quinoa Salad

Ingredients

• 3 cups cooked brown rice, cooled
• 1 cup cooked quinoa, cooled
• 1/2 (15-ounce) can no-salt-added black beans, rinsed and drained
• 2 medium poblano chili peppers, seeded and diced
• 1 cup grape tomatoes, quartered
• 1/2 cup red onion, diced
• 1/2 cup fresh cilantro, chopped
• 2 medium garlic cloves, minced
• 1/4 cup fresh lemon juice
• 1 tablespoon canola oil
• 1 teaspoon salt
• 1 ripe medium avocado, peeled, seeded and chopped