Wild Rice and Bean Salad

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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

Minutes

Total Time

Minutes

Makes

(1/2

Salad

(10-oz.) pkg. frozen cooked wild rice, thawed, or 2 cups cooked wild rice

(15.8-oz.) can great northern beans, drained, rinsed

(15-oz.) can black beans, drained, rinsed

(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

teaspoon dry mustard

1/2

teaspoon salt

1/2

teaspoon pepper

garlic cloves, minced

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.

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.

Wild Rice and Bean Salad

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens