Heirloom Bean & Wild Rice Salad
Mill City Cooks

Heirloom Bean & Wild Rice Salad

By: Market Chef Nettie Colón

Ingredients

  • 1 Red onion, finely chopped
  • 1 Bunch parsley, chopped
  • 1 Bunch hakurei salad turnips (about 4), peeled and roughly chopped
  • 2 cups Bean Market Heirloom beans, cooked
  • 2 cups cooked wild rice
  • 1/2 cup dried cranberries or dried fruit of choice
  • 1/2 cup roughly chopped nuts of choice
  • 1/2 cup freshly squeezed orange juice & zest
  • 1/4 cup olive oil
  • 3 tablespoons tarragon vinegar
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon dried thyme
  • Salt and ground black pepper to taste

Method

Toss the red onion, parsley, turnips, heirloom beans, wild rice, dried fruit, and chopped nuts together in a large mixing bowl. Add the remaining ingredients to a large Mason jar, cover, and shake. Taste for seasoning, and pour over the rice mixture and toss to coat. Serve alongside a beautiful fillet of fried Wild Run Cod with Smoked Shiitake Butter.

Cod with Heirloom bean and wild rice salad