When it comes to recipes, I do not measure. Plus, this you could modify in so many ways to suit your tastes.
The first thing is to make a pot of Quinoa. We buy quinoa in bulk from the market. You fix it just like rice. One cup of quinoa to two cups of water (I add a dash of olive oil, too). Bring it to a boil, cover, turn on low and cook for 15 minutes. Very easy. If you are not familiar with quinoa, it is the only grain that is a complete protein, so it is like eating a big piece of red meat without all the bad stuff.
Next I dump a bunch (I don't measure) of Balsamic Vinaigrette in the salad until it evenly coats everything. I use the Kraft Lite BV, again, theirs does not contain wheat or dairy products. Plus, the Lite doesn't have very much fat in it.
This recipe can be modified in so many ways. Add a can of corn or black beans instead of the salad beans, or .... (the list goes on and on). But, if you want to add fresh green peppers, only add to the portion that you are going to eat right away. The peppers can go bad quickly and it will spoil the rest of the salad. Because this has the vinaigrette in it, the salad can last for quite a while.
If you use all of the garlic that I do, make sure that this goes into a sealed container when you put it in the refrigerator. If you just use plastic wrap or aluminum foil, your whole refrigerator will stink the next day!