Black Bean and Wild Rice Salad

Black Bean and Wild Rice Salad

10 Reviews 3 Pics
  • Prep

    20 m
  • Ready In

    50 m
Recipe by  SeattleFarmersMarketGirl

“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.”

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Adjust Servings

Original recipe yields 8 servings



  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 (10)

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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 reviews. I made the salad the day before and added the dressing the morning of the potluck as I was worried the rice would get mushy if I added it too soon. There are two things I did differently. One was to add a large can of mandarin oranges, which was not a good idea. My husband liked it with, but I think that was the one thing that did make it a little too juicy and I would not add again. Sorry, honey! The second was I did add another half cup of cranberries (I just really like them and it added some extra sweetness) and I added in some extra cashews for more crunchiness. The salad was awesome! I will be making this all summer as a side dish for grilled chicken or pork. Yum!



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!



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 three (if you can keep from eating it all up that long).

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Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet



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Spicy Black Bean Salad


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Vegan Black Bean and Sweet Potato Salad