Wild Rice And Bean Salad Food

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

WILD RICE AND BEAN SALAD

Wild Rice and Bean Salad image

This Wild Rice and Bean Salad is a great low carb dish. Wild Rice is much healthier than white rice and the beans provide good protein.

Provided by Chef Rodney

Categories Salads Side Dish

Time 1h15m

Number Of Ingredients 12

Ingredients

2 Cups Wild Rice (Cooked)
15 oz Red Kidney Beans
15 oz Black Beans
15 oz Garbanzo Beans
1/2 Red Onion (Chopped)
1/2 Cup Fresh Cilantro (Chopped)
1 Fresh Jalapeño (Diced)
3 Tbsp Red Wine Vinegar
2 Tbsp Olive Oil
4 Tbsp White Sugar
1/2 Tsp Salt
1/2 Tsp Ground Black Pepper

Steps:

In a large bowl, combine all of the salad ingredients and mix well. Make sure rice is at room temperature before adding to the rest of the ingredients.
In a small bowl, combine all the dressing ingredients and whisk until well combined.
Pour dressing over the salad and toss making sure all ingredient are well coated with the dressing.
Refrigerate for at least an hour before serving.

Nutrition Facts : Calories 216 kcal, Carbohydrate 36 g, Protein 10 g, Fat 3 g, Sodium 102 mg, Fiber 9 g, Sugar 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

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 SALAD

Wild Rice Salad image

I recently had this rice salad at a baby shower and everyone wanted the recipe. It's beyond delicious! So many tasty treats in this one. The lady that made it told me she got the recipe from a local chef here in Saratoga Springs.

Provided by ihvhope

Categories Summer

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 21

Ingredients

1 cup wild rice
4 cups water
1 teaspoon salt
1/4 cup diced red bell pepper
1/4 cup diced yellow bell pepper
1/4 cup diced red onion
1/4 cup diced scallion
1/4 cup diced celery
1/4 cup pistachio nut
1/4 cup diced dried apricot
1/4 cup raisins or 1/4 cup currants
1/4 cup cranberries or 1/4 cup cherries
1 tablespoon toasted salted sunflower seeds
1/4 cup balsamic vinaigrette
3/4 cup olive oil
1 minced garlic clove
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon Dijon mustard
1 teaspoon honey

Steps:

Combine rice, water and salt together in a large pot and bring to a boil, reduce heat and simmer for 50 to 60 minutes.
Drain rice and chill.
Combine the chilled rice with the vegetables, fruit, and nuts.
Whisk vinegar, oil, garlic, salt, pepper, oregano, mustard and honey.
Starting with 1/3 cup of the dressing add to the rice mixture and blend.
Taste and adjust with more or less to suit your personal tastes.

Nutrition Facts : Calories 312.9, Fat 22.8, SaturatedFat 3.1, Sodium 602.6, Carbohydrate 25.2, Fiber 2.8, Sugar 7.1, Protein 4.5

WILD RICE AND KIDNEY BEAN SALAD

Wild Rice and Kidney Bean Salad image

I don't know where my friend Kristin got this recipe. She gave me some to bring home and try and it was so good that I hid it so I wouldn't have to share it with anyone. I made it the next day myself and couldn't leave it alone. This is one of those recipes that you make excuses to go to the kitchen!

Provided by Karrie Stewart

Categories Rice

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

1 (6 ounce) package wild rice mix (your choice)
1 cup chicken broth
1 cup orange juice
1/3 cup water
2 (16 ounce) cans kidney beans
3 large hard-boiled eggs (peeled & diced)
1 large minced onion
1/2 cup mayonnaise
1/4 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper
1/8 teaspoon cayenne pepper
1/2 cup slivered almonds (toasted)
1 -2 chopped fresh jalapeno (remember to use gloves)

Steps:

Heat oven to 350°F.
Toast almonds for about 10-15 minutes or until golden.
Remove and cool.
In the meantime, cook rice mix in chicken broth, orange juice, and water until done.
Let cool.
Rinse kidney beans.
In small bowl, mix together mayonnaise, salt, And both peppers, set aside.
In large bowl, combine cooked rice, kidney beans, eggs, onion, jalapeños, mayonnaise mixture, and almonds.
Mix well and chill for 2 hours.

MEXICAN RICE & BEAN SALAD

Mexican rice & bean salad image

This low-fat spicy salad with Latin American flavours is packed with fresh vegetables for a filling lunch

Provided by Good Food team

Categories Lunch, Main course

Time 35m

Number Of Ingredients 8

Ingredients

175g/6oz basmati and wild rice
400g can mixed bean salad , drained and rinsed
bunch spring onions , chopped
1 red pepper , deseeded and chopped
1 avocado , chopped
juice 1 lime , plus wedges to serve
1 tbsp Cajun spice mix
small bunch coriander , chopped

Steps:

Cook the rice following pack instructions. Drain, then cool under cold running water until completely cold. Stir in beans, onions, pepper and avocado.
Mix the lime juice with the Cajun spice mix and some black pepper. Pour over the rice mix, stir in the coriander and serve with extra lime wedges.

Nutrition Facts : Calories 326 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein

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In a large mixing bowl, combine the rice, kidney beans, garbanzo beans, black beans, peas, bell pepper, jalapeno, red onion, and cilantro.
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Wild Rice And Bean Salad Food

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.

WILD RICE AND BEAN SALAD

This Wild Rice and Bean Salad is a great low carb dish. Wild Rice is much healthier than white rice and the beans provide good protein.

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!

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 SALAD

I recently had this rice salad at a baby shower and everyone wanted the recipe. It's beyond delicious! So many tasty treats in this one. The lady that made it told me she got the recipe from a local chef here in Saratoga Springs.

WILD RICE AND KIDNEY BEAN SALAD

MEXICAN RICE & BEAN SALAD

This low-fat spicy salad with Latin American flavours is packed with fresh vegetables for a filling lunch

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