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Black Bean and Wild Rice Salad Recipe

Recipe by:

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook
  • Ready In50 m
  • 1Toss the red onion, cilantro, black beans, wild rice, dried cranberries, and cashews together in a large mixing bowl.
  • 2Whisk 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.
Ingredients
  • 8 servings
  • 253 cals
  • 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
  • 1/2 cup dried cranberries
  • 1/2 cup roughly chopped cashews
  • 1/2 cup freshly squeezed orange juice
  • 1/4 cup olive oil
  • 3 tablespoons tarragon vinegar
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • salt and ground black pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    253
    13%
  • Fat:
    11.4
    18%
  • Carbs:
    32.8
    11%
  • Protein:
    7
    14%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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