Wild Rice And Kidney Bean Salad Food

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

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

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.

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

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THREE BEAN SALAD {WITH CILANTRO AND WILD RICE}

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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.
In a small bowl, large measuring cup, or mason jar with a tight-fitting lid, combine the olive oil, honey, lime zest, lime juice, and salt. Pour over the salad, then toss gently to combine. If time allows, refrigerate for 1 hour to allow the flavors to blend. Serve chilled or at room temperature.

Wild Rice And Kidney Bean Salad Food

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!

WILD RICE AND KIDNEY BEAN SALAD

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.

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