Black Bean And Wild Rice Salad

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.

Recipe From allrecipes.com

Provided by SeattleFarmersMarketGirl

Categories     Salad     Grains     Rice Salad Recipes

Time 50m

Yield 8

Number Of Ingredients: 14

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
Calories252.7 calories
Carbohydrate32.8 g
Fat11.4 g
Fiber5.6 g
Protein7 g
SaturatedFat1.8 g
Sodium274.5 mg
Sugar7.7 g

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.


BLACK BEAN AND RICE SALAD



Black Bean and Rice Salad image

This dish is summery and lower in fat than many, yet it's surprisingly filling. It's also simple to prepare and uses common ingredients.

Recipe From allrecipes.com

Provided by STACEYALISHA

Categories     Salad     Beans     Black Bean Salad Recipes

Time 20m

Yield 8

Number Of Ingredients: 14

2 tomatoes, chopped
1 large red bell pepper, chopped
2 jalapeno peppers, minced
¾ cup lemon juice
1 ¼ teaspoons dried cilantro
¼ teaspoon dried basil
⅛ teaspoon red pepper flakes
1 (15 ounce) can whole kernel corn; drain and reserve liquid
1 (15 ounce) can black beans; drain and reserve liquid
1 tablespoon olive oil
½ cup chopped onion
½ teaspoon minced garlic
1 ½ cups instant brown rice
salt and pepper to taste
Calories139.8 calories
Carbohydrate28 g
Fat2.8 g
Fiber3.1 g
Protein3.5 g
SaturatedFat0.4 g
Sodium162 mg
Sugar4.4 g

Steps:

  • In a large bowl, combine tomatoes, red bell pepper, jalapeno pepper, lemon juice, cilantro, basil, red pepper flakes, corn, and beans. Stir to combine the vegetables, then set aside.
  • In a medium saucepan, heat olive oil at a medium-low heat. Add onions and saute until they are translucent. Add garlic and saute for another minute. Pour in rice and toss to coat. Add reserved liquid from the corn and beans, along with any additional liquid as directed on the rice box. Cook the rice to package specifications. Let the rice cool slightly.
  • Combine the rice and vegetable mixture. Salt and pepper to taste and serve.


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

Recipe From bbcgoodfood.com

Provided by Good Food team

Categories     Lunch, Side dish

Time 35m

Number Of Ingredients: 9

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
Calories367 calories
Fat2 grams fat
Carbohydrate74 grams carbohydrates
Sugar11 grams sugar
Fiber8 grams fiber
Protein12 grams protein
Sodium1.2 milligram of sodium

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.


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.

Recipe From justapinch.com

Provided by donna suer

Categories     Salads

Time 40m

Number Of Ingredients: 10

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.


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.

Recipe From bettycrocker.com

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 10

Number Of Ingredients: 13

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
Calories185
Carbohydrate30 g
Cholesterol0 mg
Fat1
Fiber6 g
Protein9 g
SaturatedFat1 g
ServingSize1/2 Cup
Sodium440 mg
Sugar3 g

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.


SUMMER WILD RICE SALAD



Summer Wild Rice Salad image

Rice and beans are reimagined as a summer salad, with smoky poblano chile, sweet corn, and a zesty lime dressing. Enjoy this alongside our Turkey Burgers.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients: 12

3 cups water
1 cup wild rice
Coarse salt
2 fresh poblano peppers
3 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1 1/2 cups corn kernels (from about 3 ears)
1 can (15 ounces) black beans, drained and rinsed
Freshly ground pepper
2 scallions, thinly sliced (1/2 cup)
2 tablespoons chopped fresh cilantro
1/4 cup fresh lime juice (from 2 to 3 limes)

Steps:

  • Bring water to a boil in a medium saucepan. Add rice and 2 teaspoons salt. Cover, reduce heat, and simmer until rice is al dente and some grains have split, 45 to 50 minutes. Drain.
  • Roast poblanos directly over a gas-stove burner or under a broiler, turning often with tongs, until charred on all sides. Place in a bowl, cover with plastic wrap, and let stand for 15 minutes. Rub poblanos with a paper towel to remove skins. Cut a slit down the side of each poblano, and remove seeds. Cut into 1/2-inch dice.
  • Heat oil in a large skillet over medium heat. Add garlic, and cook, stirring often, about 2 minutes. Add poblanos, and cook for 1 minute. Stir in corn, and cook for 3 minutes. Add wild rice and black beans, stirring to coat, and cook for 2 minutes. Season with salt and pepper.
  • Let cool slightly, then transfer to a bowl. Cover, and refrigerate until cold, about 1 hour. Stir in scallions, cilantro, and lime juice.


BROWN AND WILD RICE SALAD



Brown and Wild Rice Salad image

This wild rice salad, developed by the Light & Tasty Test Kitchen, is twice as nice since it stars both brown and wild rice! Tangy raspberry vinegar complements the nutty flavor of the rice, while dried cranberries provide unexpected bursts of sweetness.

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients: 11

1 cup brown rice, cooked
1 cup wild rice, cooked
6 green onions, chopped
3/4 cup dried cranberries
1/3 cup coarsely chopped pecans, toasted
2 tablespoons chopped fresh parsley
1/4 cup olive oil
6 tablespoons raspberry vinegar
2 tablespoons honey
1-1/2 teaspoons salt
1/2 teaspoon pepper
Calories 343 calories
Fat12g fat (1g saturated fat)
Cholesterol0 cholesterol
Sodium450mg sodium
Carbohydrate55g carbohydrate (0 sugars
Fiber5g fiber)
Protein6g protein.

Steps:

  • In a large bowl, combine the rice, onion, cranberries, pecans and parsley. In a small bowl, whisk together the oil, vinegar, honey, salt and pepper. Pour over salad and toss to coat.


BLACK AND WILD RICE SALAD WITH ROASTED SQUASH



Black and Wild Rice Salad with Roasted Squash image

Recipe From epicurious.com

Provided by Dawn Perry

Categories     Salad     Nut     Vegetarian     Lunch     Tree Nut     Pistachio     Squash     Butternut Squash     Healthy     Wild Rice     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients: 12

1 1/2 cups black rice
1/2 cup wild rice
Kosher salt
1/2 medium butternut squash, peeled, seeds removed, cut into pieces
1/2 cup olive oil, divided
Freshly ground black pepper
1/4 cup red wine vinegar
2 teaspoons honey
2 scallions, thinly sliced
1 cup pomegranate seeds
1 cup microgreens or sprouts
1/2 cup roasted pistachios, chopped

Steps:

  • Preheat oven to 450°F. Cook black rice and wild rice in a large pot of boiling salted water until tender, 35-40 minutes; drain and rinse, shaking off as much water as possible. Spread out on a rimmed baking sheet and let cool.
  • Meanwhile, toss squash with 1/4 cup oil on another baking sheet; season with salt and pepper. Roast, tossing once, until golden brown and tender, 20-25 minutes; let cool.
  • Whisk vinegar, honey, and remaining 1/4 cup oil in a large bowl. Add black rice and wild rice, squash, scallions, pomegranate seeds, microgreens, and pistachios; season with salt and pepper and toss to combine.
  • DO AHEAD: Salad (without microgreens) can be made 4 hours ahead. Cover and chill.




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