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Wild Rice Salad with Corn Recipe

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Enjoy the sweet and savory flavors of this tasty, multi-textured salad for a special luncheon or light summertime dinner.
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Servings:
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Ingredients
  • 1 cup wild rice
  • 1 cup brown rice
  • 2/3 cup freshly squeezed orange juice
  • zest from 1 large orange
  • 1 shallot, chopped fine
  • 1 bunch green onions, chopped fine
  • 2 tablespoons red wine vinegar
  • 1/2 cup extra virgin olive oil
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 2 cans corn, drained
  • 1 large sweet red pepper, chopped
  • 2/3 cup dried cranberries
  • 1/2 cup parsley leaves, coarsely chopped
  • additional salt and pepper as desired
Directions
PREP
30 mins
COOK
30 mins
READY IN
3 hrs
  • Cook rice according to package directions. Drain and cool to room temperature.
  • In a large salad bowl combine rice, orange zest, shallot, green onions, red pepper, and cranberries.
  • In a small container whisk together oil, orange juice, red wine vinegar, and season with salt and pepper to taste.
  • Add corn and parsley to salad.
  • Drizzle salad with dressing. Stir to combine.
  • Allow salad to sit, covered, for 2 hours before serving. Serve at room temperature.
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