Mediterranean Wild Rice & Bean Salad
- 4 cups cooked wild rice
1 cup sliced cucumber
2 Roma tomatoes, large dice
½ cup sliced red onion
1 cup cauliflower florets, raw
¼ cup each: minced fresh parsley, basil, and chives
1 cup frozen baby sweet peas, thawed
½ lb provolone cheese, ½-inch dice
½ cup Kalamata olives
1 cup garbanzo beans (chickpeas), drained
Dressing (whisk together; chill):
½ cup olive oil
1 pkg (.6-.7 oz) dry Italian dressing mix
½ tsp Greek seasoning
¼ tsp fresh ground black pepper
In large bowl combine salad ingredients. Toss with dressing.
8-10 servingsNutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council