I don’t really have a recipe for this salad; I just use what ever I have on hand. My measurements are approximate. Feel free to adjust to your own taste.
Wild Rice Mix – cooked according to package directions (I use 16 oz package)
Various fresh vegetables such as: Green Onions, Shredded Carrots, Cherry Tomatoes, Celery, Shallots, and Mushrooms etc…)
15.5 oz can of either Black Beans or Garbanzo Beans/Chick Peas drained of liquid
3 Tablespoons of fresh chopped parsley
Balsamic Vinaigrette Dressing (good quality bottled or homemade)
Homemade Balsamic Vinaigrette – (two parts vinegar to one part olive oil)
½ Cup of Balsamic Vinegar
3 heaping teaspoons of Dijon Mustard
¼ Cup of Olive Oil
Thoroughly wisk mustard into vinegar, slowly stream olive oil while continuously whisking. If dressing seems too sour you can add a small amount of a sweetener of your choice to adjust. Add dressing to wild rice, beans and vegetables.
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