In a large mixing bowl, mix the wild rice, black beans, bell peppers, pico de gallo, corn, green onion, and cilantro together. Then, dress with the olive oil, lime/lemon juice, agave/maple syrup, cumin, and garlic powder. Season generously with salt and pepper and enjoy on its own (warm or cool).
This wild rice black bean salad also goes great topped over a bed of lettuce or greens, served with avocado or guac. It makes for a great topping on tortilla chips or a filling for tacos.
Notes
This salad stays well in the fridge for up to 3-4 days!