Wild Rice And Summer Succotash Salad Recipe

Name: Wild Rice And Summer Succotash Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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

575

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 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, and more.

Yes, Wild Rice And Summer Succotash Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Wild Rice And Summer Succotash Salad

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