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Mixed Bean and Wild Rice Salad
Mixed Bean and Wild Rice Salad - Nutty and chewy wild rice pairs well with the creamy Cannellini beans, chickpeas, celery, butternut squash and a simple red wine vinaigrette.
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings 4 servings
Calories 220 kcal
Ingredients
- 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
Dressing:
- 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
Optional Toppings:
- chopped pecans
- pumpkin seeds
- dried cranberries
Instructions
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In a large mixing bowl, combine all the salad ingredients together.
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Whisk together all the dressing ingredients in a small bowl and pour over the salad. Toss to coat well.
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Chill in the fridge for at least an hour for the flavors to meld together. If in a pinch, can serve immediately.
Nutrition Facts
Mixed Bean and Wild Rice Salad
Amount Per Serving (1 serving)
Calories 220
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g5%
Cholesterol 1mg0%
Sodium 389mg16%
Potassium 495mg14%
Carbohydrates 31g10%
Fiber 4g16%
Sugar 7g8%
Protein 6g12%
Vitamin A 3060IU61%
Vitamin C 23.5mg28%
Calcium 70mg7%
Iron 2.1mg12%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.