Black Bean and Wild Rice Salad

I love this cold salad as a light lunch or dinner, or as a side dish in the summer or fall. The orange and herb vinaigrette is really delicious! Dried cherries are a tasty substitution for the dried cranberries. And pecans work well if you don't have cashews.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 253 Calories

Ingredients

• ½ cup dried cranberries
• ¼ cup olive oil
• ½ teaspoon dried thyme
• salt and ground black pepper to taste
• ⅛ teaspoon cayenne pepper
• ¼ teaspoon ground cumin
• 1 red onion, finely chopped
• 3 tablespoons tarragon vinegar
• 1 bunch cilantro, chopped
• 1 ½ teaspoons Dijon mustard
• ½ cup freshly squeezed orange juice
• 1 (14 ounce) can black beans, drained and rinsed
• 1 (16 ounce) package cooked wild rice
• ½ cup roughly chopped cashews

Recipe Instructions

Step 1

Toss the red onion, cilantro, black beans, wild rice, dried cranberries, and cashews together in a large mixing bowl.

Step 2

Whisk the orange juice, olive oil, tarragon vinegar, Dijon mustard, thyme, cumin, cayenne pepper, salt, and black pepper together in a small bowl; pour over the rice mixture in the mixing bowl and toss to coat. Chill 30 minutes.