Wild and Brown Rice Salad


  • 6 ounces red cherry tomatoes, quartered
  • ½ seedless cucumber, quartered lengthwise and cut into ¼-inch slices
  • 2 stalks celery, cut into ½-inch pieces
  • ½ red onion, finely chopped
  • 1 yellow bell pepper, cut into ½-inch pieces
  • ¼ teaspoon Dijon mustard
  • ¼ teaspoon freshly ground black pepper
  • + 3 more ingredients
    • 1 teaspoon coarse salt
    • 1 ½ tablespoons balsamic vinegar
    • 1 tablespoon olive oil

1. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, pepper, and mustard; set aside. 2. Place the wild rice, brown rice, yellow pepper, red onion, celery, cucumber, cherry tomatoes, and cilantro in a medium bowl. Add the dressing, and toss well to combine. Transfer to a serv...

View full recipe at SpringPad


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