Salad Recipe — Black Bean and Wild Rice Salad

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.

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
• ½ cup dried cranberries
• ½ cup roughly chopped cashews
• ½ cup freshly squeezed orange juice
• ¼ cup olive oil
• 3 tablespoons tarragon vinegar
• 1 ½ teaspoons Dijon mustard
• ½ teaspoon dried thyme
• ¼ teaspoon ground cumin
• ⅓ teaspoon cayenne pepper
• salt and ground black pepper to taste

Cooking Directions

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.

Nutrition Facts

• calories252.7
• carbohydrateContent32.8 g
• fatContent11.4 g
• fiberContent5.6 g
• proteinContent7 g
• saturatedFatContent1.8 g
• sodiumContent274.5 mg
• sugarContent7.7 g