Zesty Wild Rice and Kale Salad

Name: Zesty Wild Rice and Kale Salad
Cook time: 40 min
Ingredients: 1 bell pepper (oven roasted for 20 minutes at 400 degrees); 1 clove garlic; 3 tbsp olive oil; 3 tbsp red wine vinegar; 1 tsp italian seasoning; 1 tbsp agave or maple syrup; pinch salt and pepper; 8 oz wild rice blend (cooked according to package instructions and cooled); 4 cups kale (massaged with 1 tbsp olive oil, pinch of salt and pepper); 2 persian cucumbers (chopped); 1 cup cherry tomatoes (halved); 10 olives (sliced); 1/4 cup parsley (chopped); 1/4 cup basil (chopped); 15 oz cannellini beans (rinsed and drained)

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Cook Time: 40 minutes

Servings: 6

Author : Sara Tercero

allergen friendly beans and greens cheap dinners

Step 1

Cook wild rice according to box and cool

Step 2

Preheat oven to 400 and roast peppers for 20 minutes on a sheet pan

Step 3

Blend all dressing ingredients together in a food processor or blender until smooth.

Step 4

Put all salad ingredients in a large mixing bowl and toss with dressing.

Step 5

Eat within 4-5 days for best flavors.

Zesty Wild Rice and Kale Salad

Cook Time: 40 minutes

Servings: 6

Author : Sara Tercero

Ingredients

Instructions

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