Corn-and-Wild Rice Salad

Corn-and-Wild Rice Salad
Corn-and-Wild Rice Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1 1/2

    cups uncooked wild rice blend (such as Lundberg Farms)

  • 2

    cups fresh corn kernels (about 4 ears)

  • 1

    cup finely chopped celery

  • 3/4

    cup shredded carrot

  • 3/4

    cup dried cranberries or Craisins (about 3-ounces)

  • 2/3

    cup sunflower seeds toasted

  • OR

  • 2/3

    cup unsalted pumpkinseed kernels toasted

  • 1/2

    cup finely chopped red onion

  • 1/4

    cup raspberry vinegar

  • 1

    tablespoon olive oil

  • 1

    tablespoon low-sodium soy sauce

  • 1

    teaspoon grated orange peel

  • 1/2

    teaspoon pepper

Directions

Cook rice according to package directions; omit salt and fat. Set aside; cool. Combine rice, corn, and remaining ingredients in a bowl; stir well. Cover and chill. Serving Size: 1 cup

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