Ingredients:

For the salad:

• 1 cup cooked black beans (if using dried beans, 1/3 cup dried yields 1 cup cooked)
• 1½ cups whole wild rice
• 3 cups low-sodium vegetable broth
• 4 sprigs fresh thyme
• 2 bunches (about 8 cups) kale
• 1 cup baby tomatoes or ground cherries, rinsed and halved
• ½ cup grated pecorino Romano cheese or parmesan cheese

For the dressing:

• Juice of 1 lemon (about 2 tablespoons juice)
• 1 tablespoon fresh grated lemon zest
• ¼ cup extra-virgin olive oil
• ¼ teaspoon salt and freshly ground black pepper

Cooking Instructions:

1. Cook the black beans. Either soak beans overnight or use the quick-boil method. Then, add beans to a pot of fresh water, and boil until done, about 1-2 hours. Set aside to cool.
2. Meanwhile, cook the wild rice. Rinse the rice well in a bowl of cold water and drain. Add rice, vegetable broth, and thyme to a pot and simmer for 20 minutes. Remove from heat and let the rice stand in the pot, covered, for 5 minutes. Remove the thyme stems and fluff the rice with a fork. Set aside to cool.
3. Wash the kale and remove the ribs. Thinly slice the kale into ribbons. Using a salad spinner, spin until most of the water is gone.
4. In a large serving bowl, add the kale, a drizzle of olive oil, and a little salt. Massage the kale until it starts to soften and wilt, about 2 to 3 minutes. Set aside while working on the dressing.
5. Make the salad dressing. In a small bowl, whisk together the lemon juice, lemon zest, ¼ cup of olive oil, and salt and pepper.
6. To serve, combine the black beans, wild rice, kale, tomatoes or ground cherries, and sprinkle with cheese. Drizzle the dressing over top and toss to combine.

Source: www.firstnations.org/recipes/wild-gitigan-salad