Best Black Bean And Wild Rice Salad Recipes

BLACK BEAN AND WILD RICE SALAD

Black Bean and Wild Rice Salad image

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.

Provided by SeattleFarmersMarketGirl

Categories Salad Grains Rice Salad Recipes

Time 50m

Yield 8

Number Of Ingredients 14

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
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

Steps:

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.

Nutrition Facts : Calories 252.7 calories, Carbohydrate 32.8 g, Fat 11.4 g, Fiber 5.6 g, Protein 7 g, SaturatedFat 1.8 g, Sodium 274.5 mg, Sugar 7.7 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

Ingredients

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

SOUTHWEST BLACK BEAN AND WILD RICE SALAD

SOUTHWEST BLACK BEAN AND WILD RICE SALAD image

Categories Salad Side Lettuce

Yield 10 servings

Number Of Ingredients 15

Ingredients

11/2 c cooked and drained bl beans
1 head romaine and red leaf
1 bunch green onions
1 cucumber, peeled seeded and sliced
2 tomatoes chopped
2 avocados chopped
2 cups blue-corn chips broken
1 cup shredded cheddar cheese
2 cups shredded pepper jack cheese
1 tsp chili powder
1 tsp ground cumin
1 tsp ground red pepper
1 tsp garlic powder
¾ cup cooked wild rice
French dressing

Steps:

Mix beans, lettuces, onions, cucumber, tomato. avocado, chips and cheeses in a large bowl. Combine the seasonings and the wild rice in a separate bowl, mix well. Add to the black bean mixture and mix well. Moisten with French dressing, toss until combined. Serve immediately.

BLACK BEAN AND WILD RICE SALAD

Black Bean and Wild Rice Salad image

My daughter had a similar salad at her friends house and begged me to make it. Can use any dressing with it but does taste best with Poppyseed dressing. Has tons of fiber and great for a side dish or as a main dish.

Provided by donna suer

Categories Salads

Time 40m

Number Of Ingredients 10

Ingredients

4 c cooked wild rice/white rice combination
1 can(s) seasoned black beans, drained well
1 diced green bell pepper
1 diced yellow or orange bell pepper
1/2 diced sweet onion
1 diced cucumber
1/2 c diced celery
1 diced jalapeno (optional)
1 can(s) sweet corn (optional)
1 bottle poppyseed dressing

Steps:

1. Prepare both the wild rice and white rice as directed on package. Cool and combine together. I quick cool by putting in the fridge after it cooks and while I'm dicing the vegetables.
2. While rice is cooling dice up all the vegetables.
3. Once the rice has cooled to touch (doesn't have to be cold) add all other ingredients. Mix well and serve with creamy poppyseed dressing.