Black Bean and Wild Rice Salad

I’m not a weekly meal planner.


It’s just not my thing. 

I live 5 minutes from a grocery store and, honestly, how do I know what I’m going to want for dinner four days in advance?  I get that it can save time, save money, keep you organized but it doesn’t work for us.  We travel to much and seem to be on the go enough that it just doesn’t work for us.  And if I’m being really honest, I’m not that organized and would probably lose the list with my meals planned out anyway and then where would I be?  

With that being said, though, I do try to keep my pantry and fridge stocked with the basics so I can whip something together if it’s been a crazy day and I haven’t had time to get to the store.

I’m pretty good at making recipes on the fly depending on what I have around.  Pete will complain that there is “nothing to eat in this house” and 20 minutes later I’ll have put a pretty decent meal on the table. 

I almost always have the ingredients (or something similar) to pull this recipe together.  It’s a great recipe to use up leftover rice and whatever vegetables you have on hand.  I like making salads with grains because they are filling without being to heavy.  A perfect summer time lunch you could definitely make this year round.  It would be great with some grilled chicken or shrimp.


Black Bean and Wild Rice Salad


Recipe adapted from Moosewood Cooks at Home


  • 15 oz can black beans, drained
  • 2 1/2 cups cooked wild rice
  • 2 celery stalks, diced
  • 2 carrots, peeled and diced
  • 1/4 cup diced scallions


  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1 garlic clove, finely minced
  • 2 tablespoons chopped fresh cilantro
  • 1/2 cup orange juice
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons olive oil
  • salt and pepper to taste
  • 1/2 cup toasted walnut pieces
  • 1 avocado, peeled and diced
  • crumbled feta cheese


  1. In a mixing bowl, combine drained beans, rice, celery, carrots and scallions. 
  2. In a small mason jar combine all dressing ingredients; secure lid tightly and shake until dressing comes together.  Pour the dressing over the bean and rice mixture and stir thoroughly. Top with diced avocado and toasted walnuts and feta cheese just before serving.