- 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
- 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.
05/20/2018
recipepes.com
Black Bean and Wild Rice Salad, recipe
PT15M
PT1H
5
455 calories
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