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–+ servings
wild rice and black bean salad

Rice, Veggie, and Black Bean Salad

Jillian Glenn
This wild rice black bean salad is a quick, easy, and healthy meal. Serve as is, with tortilla chips, over a bed of greens, or as a filling in tacos.
4 from 4 votes
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Prep Time 10 minutes
Total Time 10 minutes
Course Salad, Side Dish
Cuisine Mexican
Servings 8
Calories 150 kcal

Ingredients
  

Wild Rice & Black Bean Salad

  • 2 cup cooked wild rice
  • 1 ½ cup canned black beans, rinsed and drained
  • 1 cup diced bell peppers
  • 1 cup pico de gallo
  • 1 cup corn
  • 2 tablespoon freshly chopped green onion
  • 2 tablespoon freshly chopped cilantro
  • 1 ½ tablespoon extra virgin olive oil
  • 1 tablespoon lemon or lime juice
  • ½ tablespoon agave or maple syrup
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • salt and pepper to taste

Instructions
 

Easy Wild Rice & Black Bean Salad

  • In a large mixing bowl, mix the wild rice, black beans, bell peppers, pico de gallo, corn, green onion, and cilantro together. Then, dress with the olive oil, lime/lemon juice, agave/maple syrup, cumin, and garlic powder. Season generously with salt and pepper and enjoy on its own (warm or cool).
  • This wild rice black bean salad also goes great topped over a bed of lettuce or greens, served with avocado or guac. It makes for a great topping on tortilla chips or a filling for tacos.

Notes

This salad stays well in the fridge for up to 3-4 days!

Nutrition

Serving: 1Calories: 150kcalCarbohydrates: 27gProtein: 5gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 203mgPotassium: 256mgFiber: 5gSugar: 5gVitamin A: 795IUVitamin C: 28mgCalcium: 17mgIron: 1mg
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