Black Bean and Wild Rice Salad

This cold salad is great as a light lunch or dinner, or as a side dish. 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.



Recipe makes 8 servings

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



  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.

Categories: Recipes

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