Heirloom Bean & Wild Rice Salad
By 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
Instructions
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.
