How many servings does this recipe make?

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

What ingredients do I need for Wild Rice & Bean Salad with Greek Vinaigrette?

You need 15 ingredients. The key ingredients include: 1-1/2 qt. cooked wild rice, 3 cups seedless cucumbers, medium dice, 3 cups canned artichoke hearts, drained, quartered, 3 cups grape tomatoes, cut in half, and more.

Is Wild Rice & Bean Salad with Greek Vinaigrette suitable as salads?

Yes, Wild Rice & Bean Salad with Greek Vinaigrette falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Wild Rice & Bean Salad with Greek Vinaigrette?

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

Wild Rice & Bean Salad with Greek Vinaigrette

Name: Wild Rice & Bean Salad with Greek Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 qt. cooked wild rice; 3 cups seedless cucumbers, medium dice; 3 cups canned artichoke hearts, drained, quartered; 3 cups grape tomatoes, cut in half; 3 cups hearts of palm, cut into 1-inch-thick slices; 2 cups yellow beans, blanched, cut into 1-inch lengths; 1-1/2 cups canned chickpeas (garbanzo beans), drained, rinsed; 1-1/2 cups canned butter beans, drained, rinsed; 1-1/2 cups yellow peppers, roasted, medium dice; 6 Tbsp. red onions, diced; to taste salt and black pepper; 4-1/2 cups KRAFT Greek Vinaigrette, divided; 4-1/2 gal. spring salad greens; 4-1/2 cups goat cheese, crumbled Target 2 For $5.00 thru 02/06; 3 cups sliced almonds, toasted

Fresh, crisp and full of flavor — this Wild Rice & Bean Salad with Greek Vinaigrette is a must-try. Made with rice, cucumbers, canned artichoke and grap…

This Wild Rice & Bean Salad with Greek Vinaigrette relies on simple, everyday ingredients such as qt. cooked wild rice, grape tomatoes, cut in half, red onions, diced and gal. spring salad greens. It comes together quickly and makes 4 servings, at about 1564 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

1564

kcal

Calories

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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Wild Rice & Bean Salad with Greek Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

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