Description
Three Bean Wild Rice Salad is a colorful and nutritious dish that celebrates fresh ingredients in every bite. With a delightful combination of wild rice, black beans, kidney beans, chickpeas, and a zesty lime dressing, this salad is perfect for summer gatherings or as part of your meal prep. Easy to prepare and customizable, it’s not just a side dish but a wholesome main course that will impress everyone at your table.
Ingredients
Scale
- 1 cup wild rice
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 red bell pepper, diced
- ½ red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- 3 tbsp olive oil
- Salt & pepper to taste
Instructions
- Cook the wild rice according to package instructions. Rinse under cold water and combine with two cups of water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 45-50 minutes until tender. Let cool.
- In a large bowl, mix the black beans, kidney beans, chickpeas, red onion, and diced bell pepper.
- Whisk together olive oil, lime juice, salt, and pepper in a small bowl.
- Once the wild rice has cooled, add it to the bean mixture along with the dressing. Toss gently to combine.
- Garnish with chopped cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 390mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Customize by adding corn or avocado for extra flavor. Chill the salad for at least one hour before serving to enhance flavors. Store leftovers in an airtight container in the fridge for up to three days.