Saturday Salads: Three Bean Wild Rice Salad

This is another good cool-weather salad. With three kinds of beans and wild rice blend, it pairs perfectly with all sorts of dishes. We had it with our pulled pork last night and it was fabulous.

I especially like it because beans are high in iron, which is especially important to me right now.

It came together in a jif and has been a crowd pleaser at my house!

Three Bean Wild Rice Salad, courtesy of momontimeout.com on Pinterest:

Ingredients:

• 2 cups cooked wild rice blend, cooled

• 1 15 oz can kidney beans, rinsed and drained

• 1 15 oz can black beans, rinsed and drained

• 1 15 oz can garbanzo beans, rinsed and drained

• 1/2 red onion, diced

• 1/2 cup chopped cilantro

• 1 jalapeño, diced

Dressing:

• 3 tablespoons red wine vinegar

• 2 tablespoons extra virgin olive oil

• 4 tablespoons sugar

• 1/2 teaspoon salt

• 1/2 teaspoon fresh ground black pepper

Directions:

1. Combine all salad ingredients in a large bowl.

2. Combine dressing ingredients in a mason jar and shake until thoroughly combined.

3. Toss dressing with salad.

4. Refrigerate for an hour for best flavor, but this salad can be served immediately.

Notes:

I doubled the dressing mix because I like to have extra on my salad.

#salads #sides