Black Bean and Wild Rice Salad

Submitted by Danny's Diner

"I made this for Thanksgiving and it was wonderful. It tasted even better the 2nd and 3rd day and can easily be made in advance and refrigerated until ready to serve."

 

• Ready In: 1hr
• Ingredients: 14
• Serves: 8

ingredients

• 1 onion, finely choped
• 1 bunch cilantro, choped
• 1 (14 ounce) can black beans, drained and rinsed
• 2 (4 ounce) packages cooked long grain and wild rice blend
• 1⁄2 cup dried cranberries
• 1⁄2 cup orange juice
• 1⁄4 cup olive oil
• 3 tablespoons apple cider vinegar
• 1 1⁄2 teaspoons Dijon mustard
• 1⁄2 teaspoon dried thyme
• 1⁄4 teaspoon ground cumin
• 1 dash cayenne pepper
• salt and pepper, to taste
• 1 cup pecans, roughly chopped

directions

1. Toss the onion, cilantro, black beans, rice, and cranberries together in a large mixing bowl.
2. Whisk the orange juice, olive oil, vinegar, mustard, thyme, cumin, cayenne, salt, and pepper in a small bowl; pour over the bean and rice mixture.
3. Chill at least 30 minutes (or overnight).
4. Top with pecans before serving.