2 cups cooked wild rice, warmed
1/4 cup chopped red onion
1/4 cup lightly packed chopped fresh basil leaves (can substitute chopped parsley if preferred)
1 15-ounce can chickpeas or cannellini beans
Between 20 and 25 large black cherries, pitted and cut into quarters
3 tablespoons olive oil
2 tablespoons white balsamic or white wine vinegar
Sea salt and freshly ground pepper to taste
2 ounces of soft goat or cow’s cheese crumbled, or more to taste
chopped, toasted or lightly candied pecans
Place warm wild rice, onions, basil strips (or chopped parsley), chickpeas or cannellini beans, and cherries in a medium bowl.
Mix salad dressing ingredients and blend it into the salad. Season with salt and freshly ground pepper.
Top with goat or cow’s cheese and pecans.