Black Bean And Wild Rice Salad - cooking recipe

Ingredients

1 onion, finely choped
1 bunch cilantro, choped
1 (14 ounce) can black beans, drained and rinsed
2 (4 ounce) packages cooked long grain and wild rice blend
1/2 cup dried cranberries
1/2 cup orange juice
1/4 cup olive oil
3 tablespoons apple cider vinegar
1 1/2 teaspoons Dijon mustard
1/2 teaspoon dried thyme
1/4 teaspoon ground cumin
1 dash cayenne pepper
salt and pepper, to taste
1 cup pecans, roughly chopped

Preparation

Toss the onion, cilantro, black beans, rice, and cranberries together in a large mixing bowl.
Whisk the orange juice, olive oil, vinegar, mustard, thyme, cumin, cayenne, salt, and pepper in a small bowl; pour over the bean and rice mixture.
Chill at least 30 minutes (or overnight).
Top with pecans before serving.