Wild Rice And Bean Salad Recipes

WILD RICE AND BEAN SALAD

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!

MIXED BEAN & WILD RICE SALAD

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.

WILD RICE AND BEAN SALAD

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.

WILD RICE AND BEAN SALAD

Steps:

• In a large bowl, combine all of the salad ingredients and mix well. Make sure rice is at room temperature before adding to the rest of the ingredients.
• In a small bowl, combine all the dressing ingredients and whisk until well combined.
• Pour dressing over the salad and toss making sure all ingredient are well coated with the dressing.
• Refrigerate for at least an hour before serving.

RICE AND BEAN SALAD

Steps:

• Soak 1/2 cup minced red onion in cold water, 10 minutes; drain and rinse. Grate 4 halved plum tomatoes into a bowl. Add 3 tablespoons olive oil, the juice of 1 orange, 1/2 teaspoon cayenne, 1 diced bell pepper, the onion, 1 drained can pinto beans and 1 teaspoon salt. Stir in 2 cups cold cooked rice and some chopped cilantro and scallion. Season with salt and pepper.
• Calories: 336; Total Fat: 12 grams; Saturated Fat: 1.5 grams; Protein:10 grams; Total carbohydrates: 48 grams; Sugar: 8 grams; Fiber: 9 grams; Cholesterol: 0 milligrams; Sodium: 693 milligrams Photograph by Antonis Achilleos

WILD RICE SALAD WITH EDAMAME

Steps:

• For the salad: Place the wild rice in a medium saucepan with 4 cups water and the kosher salt. Simmer uncovered until tender, about 50 minutes. Drain well, return to the saucepan and cover for 10 minutes.
• While the rice is cooking, heat the oil in a medium saute pan over medium-high heat. Add the corn kernels and saute until charred, about 5 to 8 minutes. Set aside to cool.
• For the vinaigrette: Whisk together the garlic, shallot, vinegar, mustard, lemon juice, honey, salt, and pepper in a medium bowl. While continuously whisking, slowly stream in the oil until the dressing is emulsified.
• To serve: Combine the warm rice with the corn, edamame, green peas, chickpeas and onion. Pour 1/4 cup of the vinaigrette over top and toss well to evenly distribute. Allow to sit for 30 minutes, taste for seasoning and serve at room temperature. The remaining vinaigrette can be refrigerated for another use.

WILD RICE AND KIDNEY BEAN SALAD

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.

GREEN BEAN AND WILD RICE SALAD

Steps:

• Heat 2 Tbsp. dressing in large skillet on medium heat. Add mushrooms and onions; cook 6 min. or until mushrooms are tender and liquid is cooked off, stirring frequently.
• Add 2 Tbsp. of the remaining dressing to skillet along with the beans and garlic; cook and stir 6 min. Add rice, mix lightly. Cook 3 to 4 min. or until heated through, stirring frequently. Remove from heat.
• Stir in remaining dressing. Add cranberries and nuts; mix lightly. Top with cheese.

WILD-RICE AND LIMA-BEAN SALAD WITH CRANBERRY RELISH

Steps:

• Pulse cranberries, orange zest and juice, 1/2 cup mint, sugar, and 2 teaspoons salt in a food processor just until finely chopped. Transfer to a small bowl. (Relish can be refrigerated, covered, up to 1 day.)
• Cook lima beans in a pot of generously salted boiling water until tender, 3 to 4 minutes. Transfer with a slotted spoon to an ice-water bath; let cool completely, then drain. Meanwhile, return pot of water to a boil and stir in rice. Reduce heat to medium and simmer until tender, 35 to 40 minutes; drain. Spread rice on a lightly oiled rimmed baking sheet; let cool completely.
• Heat 2 tablespoons oil in a medium skillet over medium. Add shallot and cook, stirring occasionally, until soft, 2 to 3 minutes. Add lima beans; season with salt and pepper. Cook, gently stirring occasionally, until warmed through, 2 to 3 minutes.
• Transfer lima-bean mixture to a large bowl. Stir in rice, 1/3 cup relish, vinegar, parsley, and remaining 2 tablespoons each mint and oil. Generously season with salt and pepper; serve.

TWO-BEAN RICE SALAD

Steps:

• In a large salad bowl, combine the rice, beans, peas, celery, onion, chilies and parsley or cilantro; mix well. Combine the remaining ingredients in a jar with tight-fitting lid; shake well. Pour over rice mixture; toss to coat. Cover and refrigerate for at least 1 hour.

BLACK BEAN AND WILD RICE SALAD

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.

BROWN AND WILD RICE SALAD

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.