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Grains: Wild Rice and Corn Salad




Source of Recipe


Healthy Cooking


List of Ingredients




2 cups cooked wild rice
3/4 cup corn kernels (see note)
2 whole scallions, sliced
1/4-1/2 cup (according to taste) finely chopped mint
3 Tbsp. chopped walnuts
2 Tbsp. chopped red onion
1 Tbsp. rice vinegar
1 Tbsp. extra virgin olive oil
Salt and freshly ground black pepper

Recipe



In a large bowl, combine wild rice, corn, scallions, mint, nuts and onion. In a small bowl, whisk together the vinegar and oil, then add to rice mixture. Toss to combine. Season to taste with salt and pepper. If possible, cover and let stand 30 minutes before serving to allow flavors to develop. Keeps 24 hours if tightly covered and refrigerated.
Note: For the corn, cut the kernels off 1 ear of cooked corn or use defrosted frozen or canned corn. Yellow and white corn are equally good.


YIELD: 8 Servings

Per serving: 94 calories, 4 g. total fat (less than 1 g. saturated fat), 14 g. carbohydrate, 3 g. protein, 2 g. dietary