Want a unique twist to the ordinary salad everyone makes with leftover wild rice? We’ve got it! Plus, if the black beans aren’t enough the added edamame are packed with protein, so you can turn this into an exotic and light meal.
Serving Size: 1 1/4 cups
Volume: 5 cups
Prep Time: 7 minutes
Total Time: 7 minutes
1 (15-ounce) can black beans, drained and rinsed
3/4 cup cooked wild rice
5 1/2-ounces edamame (about a cup of frozen edamame defrosted will work)
1 medium tomato, peeled and chopped
2 green onions, chopped
3 slices canned jalapeño peppers, minced
3 tablespoons tarragon vinegar
2 tablespoons extra virgin olive oil
1 tablespoon canned diced pimentos, drained
1 teaspoon prepared Dijon mustard
1/4 teaspoon black pepper
1 tablespoon minced fresh chives (or 1 teaspoon dry)
In a serving bowl, combine the beans, rice, edamame, tomatoes and onions. In a small jar with a tight-fitting lid, combine the remaining ingredients except the chives. Cover and shake vigorously to blend. Pour the dressing over the bean mixture and stir gently. Top with fresh chives before serving. Serve over lettuce leaves, if desired.
Note: This salad can be made ahead of time, covered and refrigerated for up to 3 days.
Why We Love It
We love this salad because it can be a flavorful meal one day and a side dish the next night. It’s also filled with veggies that can be substituted with other fresh produce to mix things up every once in a while. Get creative and switch out edamame for corn or broccoli when you make it again. Or, switch out black beans for white beans and see which you prefer.