Wild Rice and Corn Salad Recipe

Provided By
Try this appetizing salad for your next picnic--a crunchy medley featuring the nutty flavor of wild rice.
Share this!
Update Servings
  • 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
Container:Large serving bowl
15 mins
30 mins
45 mins
  • 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.
Similar Recipes
Wild Rice Salad with Corn
red wine vinegar
parsley leaves
wild rice
brown rice
kosher salt to taste
Wild Rice Chicken Salad
sweet mango chutney
lettuce leaves for garnish
Wild Rice Salad with Orange Ginger Dressing
soy sauce
lemon juice
frozen peas
green bell pepper
red bell pepper

Wild Rice and Corn Salad Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2024 Tecstra Systems, All Rights Reserved, RecipeTips.com