Mixed Bean and Wild Rice Salad makes the perfect hearty lunch or light dinner. Nutty and chewy wild rice pairs well with the creamy Canellini beans, chickpeas, celery, butternut squash and a simple red wine vinaigrette.
Even though it’s officially fall, salads are still happening daily around here.
I love how easy they are to customize and usually load them up with whatever seasonal ingredients I have on hand
This Mixed Bean and Wild Rice Salad is great for these in-between days when you’re not ready for a heavier meal but want something more filling than a standard salad. My four year old comes home a few times a week for lunch so all the protein in this dish helps him to stay energized for the rest of the afternoon.
I’ll usually cook up a big batch of quinoa or rice to use during the week for our salads or soups to bulk them up.
For today’s version, I used wild rice and also threw in some chopped celery, fresh garden tomatoes, cilantro and half a cup of roasted butternut squash I had leftover.
Everything gets tossed together with a simple red wine vinaigrette. Chopped pecans, pumpkin seeds and dried cranberries are thrown on top for some crunch and sweetness.
This makes a wonderfully healthy and filling salad and the flavors improve the longer you let the ingredients sit together in the fridge.
It can also be easily transported and makes a colorful side dish that’s perfect for lunch or a light fall dinner.
Yields 3-4
Mixed Bean and Wild Rice Salad - Nutty and chewy wild rice pairs well with the creamy Canellini beans, chickpeas, celery, butternut squash and a simple red wine vinaigrette.
Save RecipeIngredients
1 1/2 cups cooked wild rice blend, cooled
1 15 oz can Cannellini beans, rinsed and drained
1 15 oz can garbanzo beans, rinsed and drained
2 medium tomatoes, diced
1/2 red onion, diced
1/2 cup sliced celery
1/2 cup chopped cilantro
1/2 cup roasted butternut squash, cubed
2 tablespoons grated Parmesan Cheese (I used Salerno Parmesan Cheese)
Optional Toppings
Chopped Pecans
Pepitas
Dried Cranberries
Dressing
3 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
1 tablespoon honey or sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
Instructions
- In a large bowl, combine all salad ingredients together.
- Whisk together all the dressing ingredients in a small bowl and pour over the salad.
- Toss to coat.
- Refrigerate for an hour for best flavor but this salad can be served immediately.
More salads:
Quinoa Salad with Roasted Butternut Squash and Citrus Dressing
Arugula Salad with Red Cabbage, Pomegranate, Orange and Pineapples