Black Bean and Wild Rice Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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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:
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 |
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.
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