Wild Rice Salad


1 lb. of wild rice – uncooked
3 cloves of garlic – sliced thin
2 healthy handfuls of fresh cilantro – chopped
3 stalks of celery – chopped
1 Jalapeño – chopped with seeds
29 oz. can of cannellini beans – drained and rinsed


Juice of ½ lemon
Juice of 1 lime
¼ cup rice wine vinegar
¼ cup of olive oil
1 tablespoon of honey
Dash of cinnamon
Dashes of sea salt
Dashes of fresh ground black pepper

Cook the rice as directed on package or in a rice cooker.

Place rice in a large bowl and add the garlic, cilantro, celery, Jalapeño and the cannellini beans and toss.

Prepare the dressing, pour over the salad and toss.

Place in the refrigerator until ready to use.

This salad makes a wonderful addition to any picnic or just a compliment to a meal.