Three bean salad with wild rice that can be made ahead and tastes great at room temperature. Perfect for picnics, potlucks and leftovers!
3cupscooked wild rice blend— cooled
1cankidney beans— (14 ounces) dark or light, rinsed and drained
1cangarbanzo beans— (14 ounces) rinsed and drained
1canblack beans— (14 ounces) rinsed and drained
1packagefrozen peas— (10 ounces) thawed
1red bell pepper— diced
1-2jalapenos— diced (if sensistive to spice, remove seeds and membrane and just add 1)
1/2red onion— diced
1/2cupfreshly chopped cilantro
2tablespoonsextra virgin olive oil
1tablespoonhoney— sub agave to make vegan
2limes— zest and juice
In a large mixing bowl, combine the rice, kidney beans, garbanzo beans, black beans, peas, bell pepper, jalapeno, red onion, and cilantro.
In a small bowl, large measuring cup, or mason jar with a tight-fitting lid, combine the olive oil, honey, lime zest, lime juice, and salt. Pour over the salad, then toss gently to combine. If time allows, refrigerate for 1 hour to allow the flavors to blend. Serve chilled or at room temperature.
Salad will taste best eaten within two days but can last three or four tightly covered in the refrigerator. Freeze, tightly covered, for up to 1 month. Let thaw overnight in the refrigerator.
Salad, Side Dish
Easy Salad Recipe, Three Bean Salad with Wild Rice