Wild Rice and Bean Salad

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

Minutes

Total Time

20

Minutes

Makes

10

(1/2

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.
Makes 10 (1/2 ­cup) servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Info
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.
Make-Ahead Tip
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.

Nutrition Information:

1 Serving (1/2 Cup)
  • Calories 185
    • (Calories from Fat 55),
  • Total Fat 6g
    • (Saturated Fat 1g,),
  • Cholesterol 0mg;
  • Sodium 440mg;
  • Total Carbohydrate 30g
    • (Dietary Fiber 6g,
    • Sugars 3g),
  • Protein 9g;
Percent Daily Value*:
    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.