Name: Black Bean and Wild Rice Salad
Ingredients: 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

Description

Recipe adapted from Moosewood Cooks at Home

Ingredients

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

Dressing:

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

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Instructions

In a mixing bowl, combine drained beans, rice, celery, carrots and scallions.
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.