Mixed Bean And Wild Rice Salad Recipes
WILD RICE AND BEAN SALAD
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
BLACK BEAN AND WILD RICE SALAD
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
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
WILD RICE AND BEAN SALAD
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
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
BROWN AND WILD RICE SALAD
This wild rice salad, developed by the Light & Tasty Test Kitchen, is twice as nice since it stars both brown and wild rice! Tangy raspberry vinegar complements the nutty flavor of the rice, while dried cranberries provide unexpected bursts of sweetness.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the rice, onion, cranberries, pecans and parsley. In a small bowl, whisk together the oil, vinegar, honey, salt and pepper. Pour over salad and toss to coat.
Nutrition Facts : Calories 343 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 450mg sodium, Carbohydrate 55g carbohydrate (0 sugars, Fiber 5g fiber), Protein 6g protein.
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MEDITERRANEAN BEAN & RICE SALAD - A SAUCY KITCHEN
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- Add the rice, water and pinch of salt to a small pot over a high heat. Set the heat to high and bring the rice to a boil.
- Once boiling, turn the heat down medium or medium-low to maintain a gentle simmer. Add a fitted lid and let cook about 10-12 minutes until the liquids have mostly evaporated.
- Keep the lid on, but remove the rice from the heat. Set aside for about 5 minutes then remove the lid and fluff up the rice.
- Make the Vinaigrette: Combine all of the vinaigrette ingredients in a small cup or jar and whisk until well combined. Taste and season with more salt, pepper and lemon juice as needed. Set aside.
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- Whisk together all the dressing ingredients in a small bowl and pour over the salad. Toss to coat well.
- Chill in the fridge for at least an hour for the flavors to meld together. If in a pinch, can serve immediately.
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