Park City Quinoa Salad

1/2 cup red wine vinegar
2 teaspoons olive oil
2 cloves garlic -- minced
1 lime (juice)
2 teaspoons freshly ground pepper
1/2 teaspoon salt
1 red bell pepper -- chopped
1/2 cup red onion -- chopped
1/2 cup fresh parsley -- chopped
1 can black beans
1 can corn
4 cups quinoa -- cooked

In glass jar with tight fitting lid, combine vinegar, oil, garlic, ground pepper and salt. Seal and shake well.

In large bowl, combine bell peppers, cucumber, olives, onion and parsley. Mix well. Add vinegar mixture and toss to coat. Add cooled quinoa, stir gently but thoroughly to combine; serve.