Wild Rice And Bean 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.

WILD RICE AND BEAN SALAD

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.

WILD-RICE AND LIMA-BEAN SALAD WITH CRANBERRY RELISH

Steps:

• Pulse cranberries, orange zest and juice, 1/2 cup mint, sugar, and 2 teaspoons salt in a food processor just until finely chopped. Transfer to a small bowl. (Relish can be refrigerated, covered, up to 1 day.)
• Cook lima beans in a pot of generously salted boiling water until tender, 3 to 4 minutes. Transfer with a slotted spoon to an ice-water bath; let cool completely, then drain. Meanwhile, return pot of water to a boil and stir in rice. Reduce heat to medium and simmer until tender, 35 to 40 minutes; drain. Spread rice on a lightly oiled rimmed baking sheet; let cool completely.
• Heat 2 tablespoons oil in a medium skillet over medium. Add shallot and cook, stirring occasionally, until soft, 2 to 3 minutes. Add lima beans; season with salt and pepper. Cook, gently stirring occasionally, until warmed through, 2 to 3 minutes.
• Transfer lima-bean mixture to a large bowl. Stir in rice, 1/3 cup relish, vinegar, parsley, and remaining 2 tablespoons each mint and oil. Generously season with salt and pepper; serve.

BLACK BEAN AND WILD RICE SALAD

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.