Black Bean and Wild Rice Salad recipe

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Ingredients

1 red onion, finely chopped
1 bunch cilantro, chopped
1 (14 ounce) can black beans, drained and rinsed
1 (16 ounce) package cooked wild rice
½ cup dried cranberries
½ cup roughly chopped cashews
½ cup freshly squeezed orange juice
¼ cup olive oil
3 tablespoons tarragon vinegar
1 ½ teaspoons Dijon mustard
½ teaspoon dried thyme
¼ teaspoon ground cumin
⅛ teaspoon cayenne pepper
salt and ground black pepper to taste

Nutrition Info

252.7 calories
carbohydrate: 32.8 g
cholesterol: : -
fat: 11.4 g
fiber: 5.6 g
protein: 7 g
saturatedFat: 1.8 g
servingSize: -
sodium: 274.5 mg
sugar: 7.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

8 servings

Recipe Note

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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