Black Bean Wild Rice Salad
This delicious salad combines tender and nutty wild rice with lots of fresh veggies and smooth and creamy black beans.
INGREDIENTS | SERVES 8
- 2 cups wild rice
- 3 cups vegetable broth
- 1 cup water
- 1 cup mayonnaise
- ⅓ cup Dijon mustard
- 3 tablespoons honey
- 3 tablespoons milk
- 1 teaspoon dried marjoram leaves
- 1 (15-ounce) can black beans, rinsed and drained
- ⅓ cup chopped green onions
- 1 orange bell pepper, chopped
- 1 yellow summer squash, chopped
In large saucepan, combine rice, broth, and water. Cover and bring to a simmer; cook 40 to 45 minutes until rice is tender and liquid is absorbed. Drain any excess liquid, if necessary.
In large bowl, combine mayonnaise, mustard, honey, milk, and marjoram and mix well.
Add wild rice along with remaining ingredients and stir to coat.
Cover and chill salad for 3 to 4 hours before serving.
Wild rice isn't a rice; it's a grass seed. It grows wild in the northern part of the United States. Native Americans, gliding through marshes in canoes, still harvest it. It is expensive, but make sure you buy only long grains, not the short or broken grains, or it will be mushy.