Three Bean Wild Rice Salad (Stampa)
Wild rice and beans with tangy vinaigrette, ideal for summer meals or meal prep.
# Ingredienti:
→ Grains and Beans
01 -
1 cup wild rice blend, cooked and cooled
02 -
1 cup kidney beans, rinsed and drained
03 -
1 cup black beans, rinsed and drained
04 -
1 cup garbanzo beans (chickpeas), rinsed and drained
→ Vegetables and Herbs
05 -
1 red bell pepper, chopped
06 -
1/2 cup red onion, minced
07 -
1/4 cup fresh cilantro, chopped
08 -
1 small jalapeño, diced (seeds removed for less heat)
→ Dressing
09 -
3 tablespoons red wine vinegar
10 -
3 tablespoons extra virgin olive oil
11 -
1 teaspoon granulated sugar
12 -
1/2 teaspoon fine sea salt
13 -
Freshly ground black pepper, to taste
# Istruzioni:
01 -
Prepare wild rice blend following package instructions. Spread cooked rice on a tray to cool quickly, preventing mushiness and maintaining texture.
02 -
Rinse and drain kidney beans, black beans, and garbanzo beans thoroughly. Chop red bell pepper, mince red onion, chop cilantro, and dice jalapeño, removing seeds if desired.
03 -
In a large bowl, gently toss cooled wild rice, all beans, bell pepper, onion, cilantro, and jalapeño until evenly distributed.
04 -
In a clean jar, combine red wine vinegar, extra virgin olive oil, sugar, sea salt, and freshly ground black pepper. Secure lid and shake vigorously for 30 seconds until sugar dissolves and dressing is glossy.
05 -
Pour dressing over the salad mixture. Toss thoroughly to coat every ingredient evenly. Adjust seasoning with additional salt or pepper if needed.
06 -
Refrigerate salad for at least one hour to meld flavors. Toss again before serving for best taste and texture.
# Note utili:
01 -
Chilling the salad enhances flavor blending, but it can be served immediately if preferred.
02 -
Use cold-pressed extra virgin olive oil for optimal dressing flavor.
03 -
Leftovers keep well refrigerated up to four days; stir before serving.