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