2 cups cooked wild rice blend cooled
15 oz kidney beans rinsed and drained
15 oz black beans rinsed and drained
15 oz garbanzo beans rinsed and drained
1 red bell pepper chopped
1/2 red onion diced
1/2 cup chopped cilantro
1 jalapeno diced
Dressing
3 tbsp red wine vinegar
2 tbsp extra virgin olive oil
4 tbsp sugar
1/2 tsp salt
1/2 tsp fresh ground black pepper
Combine all salad ingredients in a large bowl.
Combine dressing ingredients in a mason jar and shake until thoroughly combined.
Toss dressing with salad.
Refrigerate for an hour for best flavor but this salad can be served immediately.
2 tbsp extra virgin olive oil
4 tbsp sugar
1/2 tsp salt
1/2 tsp fresh ground black pepper
Combine all salad ingredients in a large bowl.
Combine dressing ingredients in a mason jar and shake until thoroughly combined.
Toss dressing with salad.
Refrigerate for an hour for best flavor but this salad can be served immediately.
Nutrition
Calories: 288kcal | Carbohydrates: 47g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Sodium: 153mg | Potassium: 604mg | Fiber: 13g | Sugar: 10g | Vitamin A: 565IU | Vitamin C: 23.2mg | Calcium: 57mg | Iron: 4.3mg
Source: Mom on Time Out
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