Mixed Bean and Wild Rice Salad
Try this Mixed Bean and Wild Rice Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 3
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
contains honey
pescatarian
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1/2 cup chopped cilantro
- dressing
- 2 medium tomatoes diced
- chopped pecans
- 1/2 cup sliced celery
- 1/2 red onion diced
- pepitas
- dried cranberries
- optional toppings
- 1 15 oz can garbanzo beans rinsed and drained
- 1 1/2 cups cooked wild rice blend cooled
- 1 15 oz can cannellini beans rinsed and drained
- 1/2 cup roasted butternut squash cubed
- 2 tablespoons grated parmesan cheese (i used salerno parmesan ch
- 1 tablespoon honey or sugar
- Carbohydrate 25.7411180749492 g
- Cholesterol 0 mg
- Fat 29.7809910462573 g
- Fiber 2.69259784066007 g
- Protein 4.45316311218454 g
- Saturated Fat 4.5373724978091 g
- Serving Size 1 1 -4 (209g)
- Sodium 981.224026763881 mg
- Sugar 23.0485202342891 g
- Trans Fat 3.30839693276233 g
- Calories 371 calories
In a large bowl, combine all salad ingredients together.Whisk together all the dressing ingredients in a small bowl and pour over the salad.Toss to coat.Refrigerate for an hour for best flavor but this salad can be served immediately.
