Wild Rice Corn Salad
This recipe is a delicious and healthy addition to your summer menu or anytime of year! It can be served as a light lunch or as a side dish for dinner.
- Average Cost: $4.16
- Prep Time: 15 minutes
- Cooking Time: 45 minutes
- Servings: 10
Recipe Source: CCE Suffolk County
Ingredients
- 2 cups water
- 1 cup wild rice
- 1 ½ cups corn kernels (frozen defrosted, no salt added canned, or fresh)
- ¾ cup chopped tomato
- ⅓ cup chopped red onion
- 2 tablespoons chopped scallions
- 1 tablespoon Dijon mustard
- 1 tablespoon honey (optional)
Directions
- In a large saucepan, bring 2 cups of water to a boil.
- Stir in 1 cup of wild rice and return to a boil. Cover and simmer for 25 minutes or until the rice is tender.
- Remove the saucepan from heat and let it rest, covered, for 10 minutes.
- In a large mixing bowl, combine the cooked wild rice, corn, tomato, onion, and scallions. Mix well.
- In a small bowl, whisk together 1 tablespoon of Dijon mustard and 1 tablespoon of honey if using.
- Stir the mustard-honey mixture into the rice mixture.
- Allow the salad to rest at room temperature for 1 hour before serving.
