Black Bean and Wild Rice Salad7 Reviews
- Prep: 20 min
- Ready In: 50 min
“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.” - by SeattleFarmersMarketGirl
Original recipe yields 8 servings
- Toss the red onion, cilantro, black beans, wild rice, dried cranberries, and cashews together in a large mixing bowl.
- 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.
Amount Per Serving (8 total)
- 253 cal
- 11.4 g
- 32.8 g
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"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. ..." See moreI 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!..." See more"
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