Black Bean and Wild Rice Salad

Ingredients

• 14 ounce black beans drained and rinsed canned
• 0.5 cup cashew pieces roughly chopped
• 0.1 teaspoon cayenne pepper 
• 1 bunch cilantro leaves chopped
• 16 ounce rice wild cooked
• 1.5 teaspoons dijon mustard 
• 0.5 cup cranberries dried
• 0.5 teaspoon thyme leaves dried
• 0.3 teaspoon ground cumin 
• 8 servings salt and ground pepper black to taste
• 0.3 cup olive oil 
• 0.5 cup orange juice freshly squeezed
• 1  onion red finely chopped
• 3 tablespoons tarragon vinegar 

Equipment

• whisk
• mixing bowl

Directions

1. Toss the red onion, cilantro, black beans, wild rice, dried cranberries, and cashews together in a large mixing bowl.
2. Whisk the orange juice, olive oil, tarragon vinegar, Dijon mustard, thyme, cumin, cayenne pepper, salt, and black pepper together in a small bowl; pour over the rice mixture in the mixing bowl and toss to coat. Chill 30 minutes.