Description
A refreshing and protein-packed salad featuring wild rice, beans, and fresh vegetables, perfect for a healthy meal.
Ingredients
Scale
- 3 cups cooked wild rice blend (fully cooled)
- 1 can (14-ounce) kidney beans (dark or light, rinsed and drained)
- 1 can (14-ounce) garbanzo beans (rinsed and drained)
- 1 can (14-ounce) black beans (rinsed and drained)
- 1 red bell pepper (diced)
- 1–2 jalapenos (diced; if sensitive to spice, remove seeds and membrane and just add 1)
- ½ red onion (diced)
- ½ cup freshly chopped cilantro
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey (sub agave to make vegan)
- 2 limes (zest and juice)
- ½ teaspoon kosher salt
Instructions
- In a large mixing bowl, combine the rice, kidney beans, garbanzo beans, black beans, bell pepper, jalapeno, red onion, and cilantro.
- In a small bowl, large measuring cup, or mason jar with a tight-fitting lid, combine the olive oil, honey, lime zest, lime juice, and salt.
- Pour over the salad, then toss gently to combine.
- If time allows, refrigerate for 1 hour to allow the flavors to blend.
- Serve chilled or at room temperature.
Notes
- For a vegan option, substitute honey with agave syrup.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salads
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg