Combine above ingredients together and toss with vinaigrette (recipe follows). Refrigerate for several hours to allow the flavors to meld and the rice to absorb the vinaigrette.
** 1 cup dry makes approximately 3 cups cooked wild rice.
Blend together until emulsified using a small whisk or fork.
Recipe makes 5.2 servings or 1 cup each. This is a very generous serving but very low in calories and high in nutrition. you could easily serve 1/2 cup on a bed of spinach or arugula for a nice spring salad. Toss a little olive oil and balsamic vinegar on the greens then top with the bean salad.
***If you can find the giant lima beans know as
Gigandes Beans, use those in place of the cannellini beans. They are a