Wild Rice and Corn Salad Recipe

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Try this appetizing salad for your next picnic--a crunchy medley featuring the nutty flavor of wild rice.

Wild Rice and Corn Salad Recipe (+)

Directions

Cook rice according to directions and omit seasonings if included within the package of the rice blend. Cook and set aside to cool.

Empty corn into a colander over the sink, pouring 2 to 3 cups of boiling water over the corn. Drain thoroughly and cool. Combine corn, rice, celery, carrots, cranberries, onion, and nuts in large serving bowl.

In a small bowl, whisk together dressing ingredients and season to taste. Pour dressing over salad and mix well. Cover and chill for a few hours before serving.

Garnish with almonds or sunflower seeds, adding more if desired.

Container: Large serving bowl

Prep Time: 15 minutes

Cook Time: 30 minutes

Serving Size: 1 cup

Servings: 10

Enter desired servings:

Ingredients

-		1 1/2 cups wild rice blend (white & wild) 2 - 6 oz pkgs
-		2 cups corn, frozen niblets
-		3 stalks celery, finely chopped
-		1 cup carrots, shredded
-		1 cup dried cranberries
-		1/2 cup slivered almonds or sunflower seeds
-		1/2 cup red onion, finely chopped

		Salad Dressing
-		1/2 cup raspberry vinegar
-		2 tablespoons olive oil or canola oil
-		1 1/2 tablespoons soy sauce
-		1 tablespoon orange rind, grated (rind of 1 orange)
-		1/2 teaspoon black pepper, or to taste
		salt - season to taste

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