Wild about Rice Salad

Name: Wild about Rice Salad
Ingredients: 1 to 2 teaspoons agave nectar; 2 tablespoons freshly squeezed lemon juice; 2 tablespoons cider vinegar; 1 cup cold cooked wild rice; 2 cups cold cooked long-grain brown rice; 1½ cups cooked black or white beans or 1 (15.5-ounce) can black or white beans, rinsed and drained; 1 celery rib, minced; 1½ cups cooked black or white beans or 1 (15.5-ounce) can black or white beans, rinsed and drained; 1½ cups cooked black or white beans or 1 (15.5-ounce) can black or white beans, rinsed and drained; ¼ cup olive oil; 1½ cups cooked black or white beans or 1 (15.5-ounce) can black or white beans, rinsed and drained; ¾ teaspoon salt; ⅛ teaspoon freshly ground black pepper; ⅓ cup reconstituted or oil-packed sun-dried tomatoes, cut into thin strips; ⅓ cup reconstituted or oil-packed sun-dried tomatoes, cut into thin strips; 3 callions, minced; 1 (6-ounce) jar marinated artichoke hearts, drained and coarsely chopped; ½ cup fresh or thawed frozen peas; ½ cup fresh or thawed frozen peas; 1 carrot, peeled and shredded; ½ red bell pepper, chopped; ¼ cup chopped fresh Italian parsley, dill, or basil; ¼ cup chopped fresh Italian parsley, dill, or basil; ¼ cup chopped fresh Italian parsley, dill, or basil

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

This Salad is a great way to use up leftover wild rice, but we enjoy it so much that I usually keep cooked wild rice in the freezer so I can put it together on a whim. If you don’t have wild rice on hand, you can use all brown rice or a combination of rice and quinoa. Vary the types of beans and vegetables according to your own preference and availability. Leftover cooked vegetables also make welcome additions. Serve as is or on a bed of lightly dressed salad greens.

Ingredients

Vegan
Gluten-free
Leftovers

Ingredients

Method