Wild Rice Black Bean Salad: (Alternately titled "Creative Use for Black Beans #4)

My friend Amy gave me this recipe on Facebook, and it's a winner!  Incredibly easy, very tasty, and very healthy.  I found that I might want to add a bit more dressing next time (maybe especially the vinegar?), and more jalapeno as well.  I also needed to cook the wild rice about 10 minutes longer than stated in the recipe, but that could be because of the brand/type of rice I used.

Wild Rice Black Bean Salad:

One of my favorite summer salads to make!  This is a great gluten free dish to prepare if you or a friend needs that!

1 cup uncooked wild rice

2 3/4 cup chicken broth

2 shallots, diced (I have used a few Tbsp diced onions if I don't have shollots)

Combine ingredients, bring to a boil, cover and reduce to simmer about 45 minutes.  Drain any excess liquid

Salad:

Prepared wild rice

3 peppers diced (I use 1 of each  red, yellow, and oragne)

1 jalapeno, chopped (I rarely put this in since I don't usually have any on hand)

1 can black beans, drained and rinsed

5 green onions, sliced

2 Tbsp fresh cilantro or parsley 

Dressing:

1 Tbsp Dijon Mustard

1/4 cup white wine vinegar

1/4 cup olive oil

1 tsp chili powder

4 drops tobasco sauce

1 clove garlic, minced

1 Tbsp sugar

1 tsp dried thyme leaves

pepper, to taste

Combine salad ingredients, mix dressing ingredients together and pour on top and mix together.  Enjoy!