Best Wild Rice And Kidney Bean Salad Recipes

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

Time 35m

Number Of Ingredients 9

Ingredients

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

Wild rice and bean salad is one of my favorite vegan lunch meals. It's packed with flavor and nutrition to keep you feeling full and satisfied!

Provided by Nicole

Categories Lunch Main Course Salad

Time 40m

Number Of Ingredients 14

Ingredients

¾ cup dry wild rice blend
2 cups chickpeas (, drained and rinsed (19 oz/ 540 mL can))
1 ½ cups kidney beans (, drained and rinsed (15 oz/ 440 mL can))
1 ½ cups zucchini (, diced (or cucumber))
1 ½ cups red bell pepper (, diced )
¾ cup red onion (, diced )
1 cup parsley (, chopped )
4 tablespoons lemon juice ((juice of about 1 medium lemon))
1 tablespoon lemon zest ((zest of about 1 medium lemon))
2 tablespoons apple cider vinegar
1 teaspoon salt
⅛ teaspoon black pepper
½ teaspoon garlic powder
2 teaspoons extra virgin olive oil

Steps:

Cook the wild rice according to package directions.
Rinse and drain the beans. Dice the vegetables and parsley.
Mix together the lemon dressing ingredients. Whisk with a fork in a small container or shake together in a jar.
Toss everything together. Adjust the seasoning to taste. Enjoy!

Nutrition Facts : ServingSize 1 Serving (1/6 recipe), Carbohydrate 46 g, Protein 10 g, Fat 7 g, SaturatedFat 1 g, Sodium 591 mg, Fiber 9 g, Sugar 9 g, Calories 282 kcal, UnsaturatedFat 5 g

SOUTHWESTERN RICE SALAD

Southwestern Rice Salad image

This meatless salad makes a robust side dish, filling lunch or satisfying snack. Try spooning some into low-fat tortillas for a main course. If you're counting fat grams, it's also tasty without the olives.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 7 servings.

Number Of Ingredients 11

Ingredients

2 cups cooked long grain rice, cooled
1 cup cooked wild rice, cooled
1 can (16 ounces) kidney beans, rinsed and drained
1-1/2 cups frozen corn, thawed
1/2 cup diced red onion
1/2 cup diced green pepper
1 can (2-1/4 ounces) sliced ripe olives, drained
1-1/2 cups chunky salsa
1/2 cup reduced-fat Italian salad dressing
1 teaspoon ground cumin
1/4 teaspoon salt

Steps:

In a large bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine salsa, salad dressing, cumin and salt; shake well. , Pour over rice mixture and stir to coat. Cover and refrigerate for at least 2 hours.

Nutrition Facts : Calories 236 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 642mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 7g fiber), Protein 8g protein. Diabetic Exchanges

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

Ingredients

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

WILD RICE AND KIDNEY BEAN SALAD

Wild Rice and Kidney Bean Salad image

I don't know where my friend Kristin got this recipe. She gave me some to bring home and try and it was so good that I hid it so I wouldn't have to share it with anyone. I made it the next day myself and couldn't leave it alone. This is one of those recipes that you make excuses to go to the kitchen!

Provided by Karrie Stewart

Categories Rice

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

1 (6 ounce) package wild rice mix (your choice)
1 cup chicken broth
1 cup orange juice
1/3 cup water
2 (16 ounce) cans kidney beans
3 large hard-boiled eggs (peeled & diced)
1 large minced onion
1/2 cup mayonnaise
1/4 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper
1/8 teaspoon cayenne pepper
1/2 cup slivered almonds (toasted)
1 -2 chopped fresh jalapeno (remember to use gloves)

Steps:

Heat oven to 350°F.
Toast almonds for about 10-15 minutes or until golden.
Remove and cool.
In the meantime, cook rice mix in chicken broth, orange juice, and water until done.
Let cool.
Rinse kidney beans.
In small bowl, mix together mayonnaise, salt, And both peppers, set aside.
In large bowl, combine cooked rice, kidney beans, eggs, onion, jalapeños, mayonnaise mixture, and almonds.
Mix well and chill for 2 hours.

MEXICAN BEAN AND RICE SALAD

Mexican Bean and Rice Salad image

Quick, fresh and tasty. I love the ingredients of this recipe.

Provided by TaraV1976

Categories Salad Grains Rice Salad Recipes

Time 1h20m

Yield 10

Number Of Ingredients 12

Ingredients

2 cups cooked brown rice
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
1 small onion, diced
1 green bell pepper, diced
2 jalapeno peppers, seeded and diced
1 lime, zested and juiced
¼ cup chopped cilantro leaves
1 teaspoon minced garlic
1 ½ teaspoons ground cumin
salt to taste

Steps:

In a large salad bowl, combine the brown rice, kidney beans, black beans, corn, onion, green pepper, jalapeno peppers, lime zest and juice, cilantro, garlic, and cumin. Lightly toss all ingredients to mix well, and sprinkle with salt to taste.
Refrigerate salad for 1 hour, toss again, and serve.

Nutrition Facts : Calories 162.4 calories, Carbohydrate 33 g, Fat 1.1 g, Fiber 7.7 g, Protein 7.2 g, SaturatedFat 0.2 g, Sodium 398.7 mg, Sugar 2.1 g

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