Wild Rice and Summer Succotash Salad

Wild Rice and Summer Succotash SaladRecipe
Photo: Randy Mayor; Styling: Cindy Barr
Cooking times for wild rice vary depending on the way the rice was processed. In general, cook one cup rice in three cups water, though you may need to add a little more water before the rice is done.


6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 342
Caloriesfromfat 30 %
Fat 11.3 g
Satfat 1.4 g
Monofat 7.3 g
Polyfat 1.7 g
Protein 13.6 g
Carbohydrate 50.1 g
Fiber 10.6 g
Cholesterol 0.0 mg
Iron 3.9 mg
Sodium 443 mg
Calcium 98 mg


1/3 cup red wine vinegar
1/4 cup chopped fresh flat-leaf parsley
1/4 cup Dijon mustard
3 tablespoons chopped fresh basil leaves
2 tablespoons chopped green onions
1 1/2 teaspoons chopped fresh thyme
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
3 tablespoons extravirgin olive oil
3 cups water
1 cup wild rice
1 cup (1-inch) cut green beans (about 1/4 pound)
1 cup frozen baby lima beans
1 cup finely chopped red bell pepper
1 cup finely chopped celery
1 cup finely chopped red onion
1 cup diced plum tomato
6 romaine lettuce leaves
3 tablespoons slivered almonds, toasted


Combine first 9 ingredients in a small bowl, stirring well with a whisk. Gradually add oil to the vinegar mixture, stirring constantly.

Bring 3 cups water to a boil in a medium saucepan. Add rice to pan. Cook, covered, 45 minutes or until tender. Drain. Place rice in a large bowl. Add 1/4 cup vinegar mixture; toss well. Cool.

Cook green beans and lima beans in boiling water 4 minutes or until tender. Drain. Rinse with cold water; drain. Add beans, remaining vinegar mixture, bell pepper, celery, onion, and tomato to rice mixture; toss well. Line each of 6 plates with 1 lettuce leaf; top each serving with about 1 1/2 cups salad mixture. Sprinkle each serving with 1 1/2 teaspoons almonds.