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.

  • prep time 20 min
  • total time
  • ingredients 13
  • servings 10

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/2 Cup
    Calories
    185
    (
    Calories from Fat
    55),
    % Daily Value
    Total Fat
    6g
    6%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    440mg
    440%;
    Total Carbohydrate
    30g
    30%
    (Dietary Fiber
    6g
    6%
      Sugars
    3g
    3%
    ),
    Protein
    9g
    9%
    ;
    % Daily Value*:
    Vitamin A
    2%;
    Vitamin C
    10%;
    Calcium
    8%;
    Iron
    18%;
    Exchanges:
    1 1/2 Starch; 1/2 Very Lean Meat; 1 Fat;
    Carbohydrate Choices:
    1 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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