Wild Rice and Summer Succotash Salad

Name: Wild Rice and Summer Succotash Salad
Yield: 6 servings
Ingredients: ⅓ cup red wine vinegar; ¼ cup chopped fresh flat-leaf parsley; ¼ cup Dijon mustard; 3 tablespoons chopped fresh basil leaves; 2 tablespoons chopped green onions; 1 ½ teaspoons chopped fresh thyme; ½ teaspoon kosher salt; ¼ 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

2 Ratings
2 Reviews

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.

By Marie Simmons

Recipe by Cooking Light June 2007

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary

Yield:

6 servings

Nutrition Info

Directions

Step 1
Combine first 9 ingredients in a small bowl, stirring well with a whisk. Gradually add oil to the vinegar mixture, stirring constantly.

Advertisement
Step 2
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.
Step 3
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.

Nutrition Facts

Per Serving:

342 calories; calories from fat 30%; fat 11.3g; saturated fat 1.4g; mono fat 7.3g; poly fat 1.7g; protein 13.6g; carbohydrates 50.1g; fiber 10.6g; iron 3.9mg; sodium 443mg; calcium 98mg.

Sort by: Newest

Newest Oldest

MTN326

06/13/2012

This recipe takes a lot of prep but it is worth it. I used a blend of wild and brown rice to cut down the expense and it was still excellent. Easily made early and refrigerated. I took it to a party and it was a hit--served with salmon. Left overs keep well also and taste good .

abrutzman

09/18/2011

This salad is both hardy and full of flavor. People always rave about it when I bring it to bbq's and I have had many people ask me for the recipe. It is a healthy addition to the buffet of typically unhealthy side dishes at bbq's. Meat and potato eaters like it as a side dish and vegetarians could eat it for their whole meal. Tips: 1) Allow a full hour to make this (Lots of chopping, I use a Nicer Dicer, it saves time) 2) Use your favorite bean if you don't like lima beans. I've used Black, Kidney or Edamame before and they all taste good. 3) Don't serve it with lettuce 4) Buy pre-cooked wild rice from Trader Joe's. Wild Rice takes 45 minutes to cook, twice as long as regular rice. I Love This Recipe and I can't believe no one has rated it yet?!

Back to Wild Rice and Summer Succotash Salad

All Reviews for Wild Rice and Summer Succotash Salad

- of Reviews

55+ Easy Dinner Recipes for Busy Weeknights

The Brilliant Secret to Making Better Mashed Potatoes

65 Super Easy Finger Foods to Make for Any Party

Wild Rice and Summer Succotash Salad

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Wild Rice and Summer Succotash Salad

Account

Wild Rice and Summer Succotash Salad

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Wild Rice and Summer Succotash Salad