Wild Rice, Bean & Veggie Salad
A bright, smoky, oil-free wild rice and bean salad packed with crunchy veggies and a cumin-lime dressing. It is perfect for meal prep and potlucks (it gets better after chilling).
Servings: 8
Ingredients
- 1 cup wild rice blend cooked and cooled
- 1½ cups dark red kidney beans reduced sodium, rinsed and drained
- 1½ cups black beans reduced sodium, rinsed and drained
- 1½ cups garbanzo beans reduced sodium, rinsed and drained
- 1 red bell pepper chopped
- 1 red onion chopped
- 1 jalapeño chopped
- ½ cup fresh cilantro minced
Dressing
- 3 Tbsp red wine vinegar
- 2 Tbsp fresh lime juice
- 1 Tbsp sugar
- 2 cloves garlic
- 1 tsp salt
- 1 tsp ground cumin
- ½ tsp chili powder
- ¼ tsp ground black pepper
- ¼ tsp smoked paprika
Instructions
- Cook the wild rice blend according to package directions, then cool completely. (If using Minute Rice Rice & Quinoa, it’s ready in about 10 minutes.)
- In a large bowl, add chopped red pepper, red onion, and jalapeño.
- Add minced cilantro.
- In a small bowl, stir together all dressing ingredients until well combined.
- Add cooled rice and drained beans to the large bowl.
- Pour dressing over everything and stir well to combine (add it gradually if you prefer).
- For best flavour, let it sit covered in the fridge for a few hours (or overnight), then stir again before serving.
Notes
- You could use brown rice – I have not tested with this though.
- Instant Whole Grain Rice and Quinoa blend – I love the one from Minute Maid Rice and use it often.
- Wild Rice blend from Lundberg rice is also great to use.
