Mixed Bean And Wild Rice Salad Recipes

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WILD RICE AND BEAN SALAD



Wild Rice and Bean Salad image

This Wild Rice and Bean Salad is a great low carb dish. Wild Rice is much healthier than white rice and the beans provide good protein.

Provided by Chef Rodney

Categories     Salads     Side Dish

Time 1h15m

Number Of Ingredients 12

2 Cups Wild Rice (Cooked)
15 oz Red Kidney Beans
15 oz Black Beans
15 oz Garbanzo Beans
1/2 Red Onion (Chopped)
1/2 Cup Fresh Cilantro (Chopped)
1 Fresh Jalapeño (Diced)
3 Tbsp Red Wine Vinegar
2 Tbsp Olive Oil
4 Tbsp White Sugar
1/2 Tsp Salt
1/2 Tsp Ground Black Pepper

Steps:

  • In a large bowl, combine all of the salad ingredients and mix well. Make sure rice is at room temperature before adding to the rest of the ingredients.
  • In a small bowl, combine all the dressing ingredients and whisk until well combined.
  • Pour dressing over the salad and toss making sure all ingredient are well coated with the dressing.
  • Refrigerate for at least an hour before serving.

Nutrition Facts : Calories 216 kcal, Carbohydrate 36 g, Protein 10 g, Fat 3 g, Sodium 102 mg, Fiber 9 g, Sugar 6 g, ServingSize 1 serving

MIXED BEAN & WILD RICE SALAD



Mixed bean & wild rice salad image

Reach into your storecupboard for pulses and sweetcorn to form the base for this simple side with hot, sweet dressing

Provided by Good Food team

Categories     Lunch, Side dish

Time 35m

Number Of Ingredients 9

375g rice mix, we used brown basmati & wild rice
2 x 400g cans mixed beans , drained and rinsed
340g can sweetcorn , drained
1 small red onion , finely sliced
2 red peppers , deseeded and diced
zest and juice 1 lime
2 tsp honey
1 red chilli , deseeded and finely sliced
small bunch coriander , leaves picked

Steps:

  • Cook rice following pack instructions. Once cooked, rinse under cold water to cool down. Once cold combine in a bowl with the beans, sweetcorn, onion and red peppers.
  • Mix the lime zest and juice, honey and chilli. Pour over the rice mixture and mix well, then season to taste. Stir through the coriander leaves just before serving.

Nutrition Facts : Calories 367 calories, Fat 2 grams fat, Carbohydrate 74 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 12 grams protein, Sodium 1.2 milligram of sodium

WILD RICE AND BEAN SALAD



Wild Rice and Bean Salad image

Nutty, chewy wild rice goes perfectly with creamy Northern beans, here blended together with celery and herbs and a simple vinaigrette.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 10

Number Of Ingredients 13

1 (10-oz.) pkg. frozen cooked wild rice, thawed, or 2 cups cooked wild rice
1 (15.8-oz.) can great northern beans, drained, rinsed
1 (15-oz.) can black beans, drained, rinsed
1 (4.5-oz.) can Old El Paso™ Chopped Green Chiles
1/2 cup sliced celery (1 medium stalk)
1/3 cup chopped onion (1 small)
1/4 cup chopped fresh cilantro
1/4 cup olive oil
1/4 cup vinegar
1 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, minced

Steps:

  • In large bowl, combine all salad ingredients; stir gently to combine.
  • In small bowl, combine all dressing ingredients; mix well.
  • Pour dressing over salad; toss gently to coat. Serve immediately, or cover and refrigerate until serving time.

Nutrition Facts : Calories 185, Carbohydrate 30 g, Cholesterol 0 mg, Fat 1, Fiber 6 g, Protein 9 g, SaturatedFat 1 g, ServingSize 1/2 Cup, Sodium 440 mg, Sugar 3 g

BLACK BEAN AND WILD RICE SALAD



Black Bean and Wild Rice Salad image

I made this for Thanksgiving and it was wonderful. It tasted even better the 2nd and 3rd day and can easily be made in advance and refrigerated until ready to serve.

Provided by Dannys Diner

Categories     Salad Dressings

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

1 onion, finely choped
1 bunch cilantro, choped
1 (14 ounce) can black beans, drained and rinsed
2 (4 ounce) packages cooked long grain and wild rice blend
1/2 cup dried cranberries
1/2 cup orange juice
1/4 cup olive oil
3 tablespoons apple cider vinegar
1 1/2 teaspoons Dijon mustard
1/2 teaspoon dried thyme
1/4 teaspoon ground cumin
1 dash cayenne pepper
salt and pepper, to taste
1 cup pecans, roughly chopped

Steps:

  • Toss the onion, cilantro, black beans, rice, and cranberries together in a large mixing bowl.
  • Whisk the orange juice, olive oil, vinegar, mustard, thyme, cumin, cayenne, salt, and pepper in a small bowl; pour over the bean and rice mixture.
  • Chill at least 30 minutes (or overnight).
  • Top with pecans before serving.

Nutrition Facts : Calories 219.7, Fat 16.9, SaturatedFat 1.8, Sodium 14.1, Carbohydrate 14.4, Fiber 5.2, Sugar 2.8, Protein 4.8

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