Mediterranean Wild Rice Salad
This wild rice salad is fresh, light and full of Mediterranean flavors thanks to two types of olives, roasted peppers, and a sweet and herbaceous citrus dressing. With minimal cooking but maximum flavor this is the perfect salad for warmer weather.
Ingredients
- 1 cup wild rice cooked according to package
- 15 oz chickpeas can, drained and rinsed
- 1 cup pitted olives combo of 2 kind manzanilla and kalamata chopped
- 2 red bell peppers jarred, chopped
- 2 green onions white and green parts chopped
- ½ english cucumber peeled, seeded and chopped in half moons
- 2 tablespoons sundried tomatoes reconstituted in water and drained
Dressing
- 4 tbsp extra virgin olive oil
- ½ cup fresh parsley leaves only
- ¼ cup fresh mint leaves only
- 1 lemon squeezed
- 1 teaspoon salt
- 1 tbsp pure maple syrup
Instructions
- Cook wild rice according to the package, then fluff with a fork and spread onto a plate to cool.
- Make the dressing by combining the extra virgin olive oil, lemon, salt, mint and parsley and pure maple syrup in a blender and blending until smooth.
- To a large salad bowl add the cooked and cooled wild rice, chickpeas, olives, red bell pepper, green onions, cucumber and sundried tomatoes. Pour the dressing over the top and toss until mixed.
- Cover leftovers tightly, and enjoy for 2-3 days for best quality and taste.
Nutrition
Calories: 465kcalCarbohydrates: 59gProtein: 13gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gSodium: 1419mgPotassium: 727mgFiber: 11gSugar: 9gVitamin A: 2897IUVitamin C: 105mgCalcium: 111mgIron: 4mg
Tried this recipe?Let us know how it was!