READY IN 50 mins

Black Bean and Wild Rice Salad

Read Reviews (7)

"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." — SeattleFarmersMarketGirl

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.

Kitchen-Friendly View

PREP 20 mins
READY IN 50 mins

Reviews More Reviews

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!

—bungalowgal

See full review »

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!

—SYNEVA B

See full review »

9 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).

—pojeff

See full review »

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.

—KymInNM

See full review »

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.

—Annie47803

See full review »

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.

—vkk

See full review »

Sep 01, 2012

Something different and vegetarian, perfect for a cookout. I made as directed except: used dried cilantro since it's what I had on hand, my grocery store didn't have just wild rice so I used a blend of wild, red, white and brown rice. The mixture of textures with the chewy cranberries and crunchy cashews is nice.

—Jessica

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Herbed Rice and Spicy Black Bean Salad

Black Bean and Rice Salad

Brown Rice and Black Bean Salad

Black Bean and Cucumber Salad

Red, White and Black Bean Salad

Spicy Black Bean Salad

Black Bean Rice Burgers

Kelly's Black Bean Salad

Mexican Bean and Rice Salad

Smucker's Chicken Salad with Wild Rice, Pecans, Grapes and Orange Dressing

Nutrition

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.

Nutritional Information

Black Bean and Wild Rice Salad

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 253
Calories from Fat: 103

% Daily Value *
Total Fat 11.4g 18 %
Saturated Fat 1.8g 9 %
Cholesterol 0mg 0 %
Sodium 323mg 13 %
** Potassium 348mg 10 %
Total Carbohydrates 32.8g 11 %
Dietary Fiber 5.6g 22 %
Protein 7g 14 %
** Sugars 7.7g
** Vitamin A 10 %
** Vitamin C 20 %
** Calcium 4 %
** Iron 21 %
** Thiamin 14 %
** Niacin 21 %
** Vitamin B6 10 %
** Magnesium 23 %
** Folate 35 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.