Wild Rice Salad

This healthy, vegetarian wild rice salad is bursting with flavour! I added black beans, fresh vegetables, with a tangy mustard vinaigrette.

---

---

Ingredients

Recipe serves 8 - 10

• 1 tbsp olive oil

• 1 cup organic wild rice

• 1 shallot, finely chopped

• 4 cups water

• 1/2 vegetable broth cube

• 1 can (540ml) black beans, rinsed and drained

• 1 can (398ml) green pitted olives, halved

• 1/2 red bell pepper, finely chopped

• 1/2 yellow bell pepper, finely chopped

• 3 large celery stalks, finely chopped

• 3 large carrots, finely chopped

• 1/2 red onion, finely chopped

• 3 large sour pickles in brine, finely chopped

Ingredients for Dressing

• 1 tbsp dijon mustard

• 1/4 cup red wine vinegar

• 1 tbsp raw honey

• 1/4 cup olive oil

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1/4 cup fresh parsley, finely chopped

---

Preparation

In a medium saucepot, add 1 tbsp olive oil and shallot. Sauté for 1 minute on medium heat.

Add rice and let toast for one more minute. Add water and half vegetable broth cube. When water comes to a boil, reduce heat to low, cover pot with a lid and let the rice cook for approximately 35- 40 min or cook rice longer if you prefer it more tender. Drain the rice and it set aside.

In a large bowl, add beans, olives, red and yellow peppers, celery, carrots, onion, and pickles. Mix to combine.

In a medium bowl, add all ingredients for the dressing and whisk for 1-2 minutes.

Add cooked rice and dressing to the bowl and mix well. Cover and let sit in the refrigerator for at least 1 hour, so all the ingredients can absorb the dressing.

ENJOY!