Green Bean And Wild Rice Salad Food

WILD RICE SALAD RECIPE

Wild Rice Salad Recipe image

Wild Rice Salad recipe tossed with orange vinaigrette, crunchy pecans, and sweet grapes. It is a perfect fall salad that can be made ahead and served cold.

Provided by Aysegul Sanford

Time 15m

Number Of Ingredients 12

Ingredients

3 cups cooked wild rice (cooled *)
1 cup green grapes (cut in half)
2 oranges (peeled and sliced)
1/2 cup scallions (chopped - both green and white parts)
1/4 cup dried cranberries
1 cup pecans
Handful of pomegranate arils for color (optional)
1 tablespoon orange zest (from one orange)
1/2 cup orange juice (preferably freshly squeezed (from one to two oranges))
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Steps:

Place cooked and cooled wild rice, grapes, orange slices, scallions, cranberries and pecans in a large salad bowl.
In a small mixing bowl, mix orange juice, orange zest, olive oil, salt and pepper.
Pour the dressing over the wild rice salad. Give it a toss.
Allow it to sit 30 minutes in the fridge for all the flavors to blend before serving. Alternatively, you can make this salad in advance. *

Nutrition Facts : Calories 284 kcal, Sugar 14 g, Sodium 199 mg, Fat 15 g, SaturatedFat 1 g, Carbohydrate 37 g, Fiber 5 g, Protein 6 g, ServingSize 1 serving

WILD RICE AND BEAN SALAD

Wild Rice and Bean Salad image

Wild rice and bean salad is one of my favorite vegan lunch meals. It's packed with flavor and nutrition to keep you feeling full and satisfied!

Provided by Nicole

Categories Lunch Main Course Salad

Time 40m

Number Of Ingredients 14

Ingredients

¾ cup dry wild rice blend
2 cups chickpeas (, drained and rinsed (19 oz/ 540 mL can))
1 ½ cups kidney beans (, drained and rinsed (15 oz/ 440 mL can))
1 ½ cups zucchini (, diced (or cucumber))
1 ½ cups red bell pepper (, diced )
¾ cup red onion (, diced )
1 cup parsley (, chopped )
4 tablespoons lemon juice ((juice of about 1 medium lemon))
1 tablespoon lemon zest ((zest of about 1 medium lemon))
2 tablespoons apple cider vinegar
1 teaspoon salt
⅛ teaspoon black pepper
½ teaspoon garlic powder
2 teaspoons extra virgin olive oil

Steps:

Cook the wild rice according to package directions.
Rinse and drain the beans. Dice the vegetables and parsley.
Mix together the lemon dressing ingredients. Whisk with a fork in a small container or shake together in a jar.
Toss everything together. Adjust the seasoning to taste. Enjoy!

Nutrition Facts : ServingSize 1 Serving (1/6 recipe), Carbohydrate 46 g, Protein 10 g, Fat 7 g, SaturatedFat 1 g, Sodium 591 mg, Fiber 9 g, Sugar 9 g, Calories 282 kcal, UnsaturatedFat 5 g

MIXED BEAN & WILD RICE SALAD

Mixed bean & wild rice salad image

Reach into your storecupboard for pulses and sweetcorn to form the base for this simple side with hot, sweet dressing

Provided by Good Food team

Categories Lunch, Side dish

Time 35m

Number Of Ingredients 9

Ingredients

375g rice mix, we used brown basmati & wild rice
2 x 400g cans mixed beans , drained and rinsed
340g can sweetcorn , drained
1 small red onion , finely sliced
2 red peppers , deseeded and diced
zest and juice 1 lime
2 tsp honey
1 red chilli , deseeded and finely sliced
small bunch coriander , leaves picked

Steps:

Cook rice following pack instructions. Once cooked, rinse under cold water to cool down. Once cold combine in a bowl with the beans, sweetcorn, onion and red peppers.
Mix the lime zest and juice, honey and chilli. Pour over the rice mixture and mix well, then season to taste. Stir through the coriander leaves just before serving.

Nutrition Facts : Calories 367 calories, Fat 2 grams fat, Carbohydrate 74 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 12 grams protein, Sodium 1.2 milligram of sodium

GREEN BEAN AND WILD RICE SALAD

Green Bean and Wild Rice Salad image

Green Bean and Wild Rice Salad is not your typical side dish. Combining veggies, berries, cheese and rice with a tangy vinaigrette, Green Bean and Wild Rice Salad is so good it could be served all by itself and still make quite the impression.

Provided by My Food and Family

Categories Home

Time 25m

Yield 12 servings, 1/2 cup each

Number Of Ingredients 9

Ingredients

1/2 cup KRAFT Italian Vinaigrette Dressing, divided
1/2 lb. fresh cremini mushrooms, sliced
1 small onion, chopped
1 lb. fresh green beans, trimmed, cut in half
2 cloves garlic, minced
1 pkg. (4 oz.) wild rice, cooked
1/2 cup dried cranberries
1/2 cup sliced almonds, toasted
1 pkg. (4 oz.) goat cheese, crumbled

Steps:

Heat 2 Tbsp. dressing in large skillet on medium heat. Add mushrooms and onions; cook 6 min. or until mushrooms are tender and liquid is cooked off, stirring frequently.
Add 2 Tbsp. of the remaining dressing to skillet along with the beans and garlic; cook and stir 6 min. Add rice, mix lightly. Cook 3 to 4 min. or until heated through, stirring frequently. Remove from heat.
Stir in remaining dressing. Add cranberries and nuts; mix lightly. Top with cheese.

Nutrition Facts : Calories 120, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g

WILD RICE AND BEAN SALAD

Wild Rice and Bean Salad image

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

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 20m

Yield 10

Number Of Ingredients 13

Ingredients

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
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

Steps:

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

Nutrition Facts : Calories 185, Carbohydrate 30 g, Cholesterol 0 mg, Fat 1, Fiber 6 g, Protein 9 g, SaturatedFat 1 g, ServingSize 1/2 Cup, Sodium 440 mg, Sugar 3 g

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Fill a 3 quart saucepan about 3/4 full with water and bring to a boil. Add the salt and wild rice and stir. Reduce the heat to a medium simmer and place the lid askew on top of the pot, so that steam can escape. Cook for 40-50 minutes until the rice is tender, but still a bit chewy. (consult the package directions).
If you’re using fresh green beans, Bring a small pan of water to a boil and while the water heats, cut the beans into 1” pieces. Add 1 teaspoon of salt to the water once it boils and then add the green beans. Cook the beans for 3-4 minutes or until crisp tender.
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Green Bean And Wild Rice Salad Food

WILD RICE SALAD RECIPE

Wild Rice Salad recipe tossed with orange vinaigrette, crunchy pecans, and sweet grapes. It is a perfect fall salad that can be made ahead and served cold.

WILD RICE AND BEAN SALAD

Wild rice and bean salad is one of my favorite vegan lunch meals. It's packed with flavor and nutrition to keep you feeling full and satisfied!

MIXED BEAN & WILD RICE SALAD

Reach into your storecupboard for pulses and sweetcorn to form the base for this simple side with hot, sweet dressing

GREEN BEAN AND WILD RICE SALAD

Green Bean and Wild Rice Salad is not your typical side dish. Combining veggies, berries, cheese and rice with a tangy vinaigrette, Green Bean and Wild Rice Salad is so good it could be served all by itself and still make quite the impression.

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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