Wild Rice & Bean Salad with Greek Vinaigrette Recipe

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

Servings: persons

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

1
Combine all ingredients in large bowl except vinaigrette, greens, cheese and nuts.
2
Add 2-1/4 cups of the dressing (or 6 Tbsp.
3
of the dressing for trial recipe); toss to coat.
4
Set aside.
5
For each serving: Toss 1-1/2 cups greens with 2-1/4 tsp.
6
of the remaining dressing; place on serving plate.
7
Top with 1/2 cup of the rice mixture, 1-1/2 Tbsp.
8
cheese and 1 Tbsp.
9
nuts.

1564

kcal

Calories

109

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 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.

Yes, Wild Rice & Bean Salad with Greek Vinaigrette 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 & Bean Salad with Greek Vinaigrette

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