Mixed Bean and Wild Rice Salad makes the perfect hearty lunch or light dinner. Nutty and chewy wild rice pairs well with the creamy Cannellini beans, chickpeas, celery, butternut squash and a simple red wine vinaigrette.
Even though it’s officially fall, salads are still happening daily around here.
I love how easy they are to customize and usually load them up with whatever seasonal ingredients I have on hand
This Mixed Bean and Wild Rice Salad is great for these in-between days. You know, when you’re not ready for a heavier meal but want something more filling than a standard salad.
Mixed Bean and Wild Rice Salad
For today’s version, I used wild rice and also threw in some chopped celery, fresh garden tomatoes, parsley and half a cup of roasted butternut squash I had leftover.
Then you’re just going to toss everything together with a simple red wine vinaigrette. Add some chopped pecans, pumpkin seeds and dried cranberries for some crunch and sweetness.
This makes a wonderfully healthy and filling salad and the flavors improve the longer you let the ingredients sit together in the fridge.
It can also be easily transported and makes a colorful side dish that’s perfect for lunch or a light fall dinner.
- 1-1/2 cups cooked wild rice blend cooled
- 1/2 cup canned Cannellini beans rinsed and drained (or use dried cooked)
- 1/2 cup canned garbanzo beans rinsed and drained (or use dried cooked)
- 2 medium tomatoes diced
- 1/2 red onion diced
- 1/2 cup sliced celery
- 1/2 cup chopped flat leaf parsley
- 1/2 cup roasted butternut squash cubed
- 1-2 tablespoons grated Parmesan Cheese optional - leave out for vegan
- 3 tablespoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey or sugar
- 1/2 teaspoon salt to taste
- 1/4 - 1/2 teaspoon black pepper to taste
- chopped pecans
- pumpkin seeds
- dried cranberries
- In a large mixing bowl, combine all the salad ingredients together.
- Whisk together all the dressing ingredients in a small bowl and pour over the salad. Toss to coat well.
- Chill in the fridge for at least an hour for the flavors to meld together. If in a pinch, can serve immediately.