Black Bean and Wild Rice Salad

Black Bean and Wild Rice Salad

11
SeattleFarmersMarketGirl 31

"I love this cold salad as a light lunch or dinner, or as a side dish in the summer or fall. The orange and herb vinaigrette is really delicious! Dried cherries are a tasty substitution for the dried cranberries. And pecans work well if you don't have cashews."

Ingredients

50 m {{adjustedServings}} servings 253 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 32.8g
  • 11%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 323 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Toss the red onion, cilantro, black beans, wild rice, dried cranberries, and cashews together in a large mixing bowl.
  2. Whisk the orange juice, olive oil, tarragon vinegar, Dijon mustard, thyme, cumin, cayenne pepper, salt, and black pepper together in a small bowl; pour over the rice mixture in the mixing bowl and toss to coat. Chill 30 minutes.
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Reviews

11
  1. 15 Ratings

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I was looking for a Black Bean and Wild Rice Salad that was different from the usual Mexican style and found this. I made it and took it to a church salad potluck this weekend and got rave revi...

Most excellent! I buy the bulk wild rice mix and used it instead of the packaged rice. I also used rice vinegar and a pinch of tarragon. This recipe is delicious and gets better on days two and ...

Awesome! I added an apple, some extra crasins and I used white wine vinegar because it was what I had. Served with pita bread for a fresh summer supper. Loved it!