Black Bean and Wild Rice Salad Recipe -
Black Bean and Wild Rice Salad Recipe
  • READY IN 50 mins

Black Bean and Wild Rice Salad

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins

    50 mins


  1. Toss the red onion, cilantro, black beans, wild rice, dried cranberries, and cashews together in a large mixing bowl.
  2. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 06, 2011

I was looking for a Black Bean and Wild Rice Salad that was different from the usual Mexican style and found this. I made it and took it to a church salad potluck this weekend and got rave reviews. I made the salad the day before and added the dressing the morning of the potluck as I was worried the rice would get mushy if I added it too soon. There are two things I did differently. One was to add a large can of mandarin oranges, which was not a good idea. My husband liked it with, but I think that was the one thing that did make it a little too juicy and I would not add again. Sorry, honey! The second was I did add another half cup of cranberries (I just really like them and it added some extra sweetness) and I added in some extra cashews for more crunchiness. The salad was awesome! I will be making this all summer as a side dish for grilled chicken or pork. Yum!

Most Helpful Critical Review
Aug 04, 2013

A pound of wild rice is expensive, let alone already cooked! Made this a while back & cooked my own mixture of brown rice with wild rice. Worked just fine, tasted great. And people, stop substituting dried herbs for fresh! So easy to grow a little pot of something fresh indoors.


16 Ratings

Jul 16, 2011

Most excellent! I buy the bulk wild rice mix and used it instead of the packaged rice. I also used rice vinegar and a pinch of tarragon. This recipe is delicious and gets better on days two and three (if you can keep from eating it all up that long).

Jul 22, 2011

Awesome! I added an apple, some extra crasins and I used white wine vinegar because it was what I had. Served with pita bread for a fresh summer supper. Loved it!

Sep 04, 2011

This got mixed reviews. My husband liked it except for the orange, I wasn't crazy about the beans, and my friend loved everything about it. I love black beans, but I would have liked this better with more rice. Also, with all the interesting ingredients, I expected bold flavor, but it didn't taste as interesting as it sounded. I also thought it could have used more cranberries, because they added a nice burst of flavor. All in all, not bad, but probably not something I'd make again.

Jul 21, 2011

Finally!! A healthy and delicious alternative to boring old pasta salad! Loved the freshness and color of this dish. And the flavor is fantastic. In Indiana, it's not always easy to find TRGN vinegar so I had to sub a seasoned vinegar instead. Made for a healthy lunch carry in and even my unhealthy, Mountain Dew drinking co-workers liked it. Great recipe.

Feb 24, 2015

Awesome. Added chopped apple, jicima, sunflower seeds, pumpkin seeds, green onions, and substituted parsley for cilantro from my back yard garden pot! Added balsamic vinegar dressing to add more flavor. Topped with mandarin oranges, not mixed in. Did not have orange juice, but used a little freshly squeezed lemon. Loved the crunch in every bite.

Nov 11, 2012

Wonderful alternative for a cold salad. I made adjustments due to what I had on hand. Used bottled OJ with pulp, apple cider vinegar & a tsp of tarragon leaf, 1/2 tsp of cumin because I like it. I had pecans rather than cashews and dried cherries rather than cranberries. All substitutions seemed to work fine, the dish earned good reviews and requests for the recipe. I will use it again.


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  • Calories
  • 253 kcal
  • 13%
  • Carbohydrates
  • 32.8 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 11.4 g
  • 18%
  • Fiber
  • 5.6 g
  • 22%
  • Protein
  • 7 g
  • 14%
  • Sodium
  • 323 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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