Recipe 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
red onion, finely chopped
1 (14 ounce) can
black beans, drained and rinsed
1 (16 ounce) package
cooked wild rice
roughly chopped cashews
freshly squeezed orange juice
1 1/2 teaspoons
salt and ground black pepper to taste
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!
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.
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!
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).
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.
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.
Made with the suggested cherries. Fabulous! everyone loved it & asked for the recipe
This is a great recipe. It has such a fresh taste, and healthy too!
* Percent Daily Values are based on a 2,000 calorie diet.
Black Bean and Wild Rice Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 103
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
Watch how to make this easy, healthy dish.
See how to make a Southwest-style couscous salad with a tangy vinaigrette.
See how to make a fresh, colorful Mexican-inspired salad and side dish.