Black Bean and Wild Rice Salad

Black Bean and Wild Rice Salad
  • 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.

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

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