Two-Bean Rice Salad

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1/2 teaspoon garlic powder

1/4 cup olive or vegetable oil

1/2 cup white wine vinegar

3 cups cooked wild rice

1 medium onion, chopped

1/2 teaspoon pepper

1 (15 ounce) can black beans, rinsed and drained

1 (4 ounce) can chopped green chilies

1 (15 ounce) can pinto beans, rinsed and drained

1 (10 ounce) package frozen peas, thawed

3/4 teaspoon salt

2 tablespoons water

1 cup sliced celery

1/4 cup chopped fresh cilantro or parsley

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