Mint and Wild Rice Summer Salad
Mint and Wild Rice Summer Salad
Servings: 18
Calories: 249kcal
Print Recipe
Ingredients
Salad
- 6 cups wild rice cooked and cooled
- 2 pints cherry or grape tomatoes halved
- 2 cups garbanzo beans cooked and cooled
- ½ cup red onion finely diced
- 1 bunch fresh parsley chopped
- ¼ cup fresh mint leaves chopped
- 2 avocados diced for garnish
Dressing
- ½ cup olive oil
- 1-2 lemons zest of
- 1-2 lemons juice of
- ½ tsp salt or more to taste
- ½ tsp pepper or more to taste
Instructions
- Add all the salad and dressing ingredients together except the avocados.
- Adjust the salt, pepper, and lemon flavors as you like them.
- Dice the avocados at the end and set out as a garnish.
- Enjoy this fresh, summer salad!
Notes
We have loved wild rice ever since our time living in Wisconsin many years ago. With the lovely flavor of the fresh herbs, this salad is a winner.
Note that you can use canned garbanzo beans instead of freshly cooked, though we recommend freshly cooking them for the best flavor.
Nutrition
Calories: 249kcal | Carbohydrates: 34g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 137mg | Potassium: 343mg | Fiber: 5g | Sugar: 2g | Vitamin A: 338IU | Vitamin C: 8mg | Calcium: 27mg | Iron: 2mg
From our Sage and Plow family to yours.
