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Black Bean and Wild Rice Salad

By: SeattleFarmersMarketGirl

"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."

Rate/Review | Read Reviews (5)

Prep Time:
20 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

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
1/2 cup dried cranberries
1/2 cup roughly chopped cashews
1/2 cup freshly squeezed orange juice
1/4 cup olive oil
3 tablespoons tarragon vinegar
1 1/2 teaspoons Dijon mustard
1/2 teaspoon dried thyme
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
salt and ground black pepper to taste

Directions

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.