Black Bean and Wild Rice Salad So Tasty

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Black Bean and Wild Rice Salad

"I love this cold salad as a mild lunch or dinner, or as a side dish within the summer time or fall. The orange and herb vinaigrette is simply scrumptious! Dried cherries are a delectable substitution for the dried cranberries. And pecans paintings well if you do not have cashews."

Ingredients :

1 red onion, finely chopped
1 bunch cilantro, chopped
1 (14 ounce) can black beans, tired and rinsed
1 (16 ounce) bundle cooked wild rice
half of cup dried cranberries
half cup roughly chopped cashews
1/2 cup freshly squeezed orange juice
1/4 cup olive oil
three tablespoons tarragon vinegar
1 1/2 teaspoons Dijon mustard
1/2 teaspoon dried thyme
1/four teaspoon floor cumin
1/8 teaspoon cayenne pepper
salt and ground black pepper to flavor

Instructions :

Prep : 20M	Cook : 8M	Ready in : 50M

Toss the red onion, cilantro, black beans, wild rice, dried cranberries, and cashews collectively in a big mixing bowl.
Whisk the orange juice, olive oil, tarragon vinegar, Dijon mustard, thyme, cumin, cayenne pepper, salt, and black pepper collectively in a small bowl; pour over the rice aggregate within the mixing bowl and toss to coat. Chill 30 minutes.

Notes :

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