Wild Rice and Bean Salad

Nutty, chewy wild rice goes perfectly with creamy Northern beans, here blended together with celery and herbs and a simple vinaigrette.

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Servings 10

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ingredients 13
Prep Time 20 min
Total Time 0 min

Ingredients

Salad

1: (10-oz.) pkg. frozen cooked wild rice, thawed, or 2 cups cooked wild rice

1: (15.8-oz.) can great northern beans, drained, rinsed

1: (15-oz.) can black beans, drained, rinsed

1: (4.5-oz.) can Old El Paso® Chopped Green Chiles

1/2: cup sliced celery (1 medium stalk)

1/3: cup chopped onion (1 small)

1/4: cup chopped fresh cilantro

Dressing

1/4: cup olive oil

1/4: cup vinegar

1: teaspoon dry mustard

1/2: teaspoon salt

1/2: teaspoon pepper

2: garlic cloves, minced

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Directions

1 In large bowl, combine all salad ingredients; stir gently to combine.
2 In small bowl, combine all dressing ingredients; mix well.
3 Pour dressing over salad; toss gently to coat. Serve immediately, or cover and refrigerate until serving time.

EXPERT TIPS

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Expert Tips

Wild rice, indigenous to the Great Lakes region of the United States, grows in marshy bogs, rivers and lakes. It has a chewy texture and a nutty flavor. If you can’t find wild rice in the freezer section of your grocery store, look for it in cans in the rice and dried bean aisle.

Cook wild rice when you have time and freeze in 1-cup portions in resealable plastic freezer bags. If you have the ingredients on hand, this is a good recipe for last minute preparation.