Black Bean And Wild Rice Salad

Prop styling by marina malchin.

Recipe Summary Black Bean And Wild Rice Salad

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 | Rice Salad Recipes Cold

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

Directions

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.

Info | Rice Salad Recipes Cold

prep: 20 mins additional: 30 mins total: 50 mins Servings: 8 Yield: 8 servings

TAG : Black Bean And Wild Rice Salad

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