Wild Rice and Bean Salad with Peaches and Feta
Ingredients
- 1 ½ cups low-sodium vegetable broth
- ½ cup uncooked wild rice, rinsed and drained
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon snipped fresh mint
- ¼ teaspoon salt
- 2 cups baby arugula
- 1 peach, peeled (if desired) and sliced
- ½ cup canned no-salt-added cannellini (white kidney) beans, rinsed and drained
- ¼ cup crumbled reduced-fat feta cheese (1 oz.)
- 1 teaspoon Black pepper
- 1 teaspoon Lime wedges
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