Black Bean and Wild Rice Salad

1 red onion, finely chopped

1 bunch cilantro, chopped

1 (14 ounce) can black beans, drained and rinsed

1 (16 ounce) package cooked wild rice

½ cup dried cranberries

½ cup roughly chopped cashews

½ cup freshly squeezed orange juice

¼ cup olive oil

3 tablespoons tarragon vinegar

1 ½ teaspoons Dijon mustard

½ teaspoon dried thyme

¼ teaspoon ground cumin

⅛ teaspoon cayenne pepper

salt and ground black pepper to taste

Toss the red onion, cilantro, black beans, wild rice, dried cranberries, and cashews together in a large mixing bowl.

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.