Cranberry Edamame Wild Rice Salad

Total Time
5 mins
0 mins

A healthy, tasty and pretty dish. Perfect for a lunch or even as a side dish to some poultry or pork for a dinner party. You can either use leftover wild rice (which is what we did), make your own or even buy it cooked in a can! Recipe from Prevention magazine Nov 2008.

Skip to Next Recipe


  • 2 tablespoons rice wine vinegar
  • 2 teaspoons olive oil
  • 14 teaspoon black pepper
  • 12 cup cooked wild rice
  • 12 cup fresh shelled edamame (may sub frozen edamame that have been thawed)
  • 2 tablespoons dried cranberries
  • 14 cup orange juice (may sub any juice)
  • 2 tablespoons chopped walnuts


  1. In a large bowl, soak dried cranberries in juice for 20 minutes to plump up, then discard juice. Into the bowl with the cranberries, add rice, edamame and walnuts.
  2. Whisk together the vinegar, oil and pepper; toss dressing with the rice mixture in the bowl and serve at room temperature.