Wild Rice Salad
Wild Rice Salad is a vibrant, nutrient-rich dish that brings together a medley of flavors and textures, making it an ideal choice for any occasion.
Equipment
- Medium Saucepan
- Mixing Bowl
- Fine-Mesh Strainer
Ingredients
Ingredients
- 1 cup wild rice Brings a nutty flavor and chewy texture.
- 2 cups water or vegetable broth Used for cooking the wild rice.
- 1 medium red bell pepper, diced Adds sweetness and crunch.
- 1 medium cucumber, diced Provides a refreshing contrast.
- 1 cup cherry tomatoes, halved Adds a burst of flavor.
- 1/2 cup red onion, finely chopped Brings a sharp, tangy flavor.
- 1/2 cup corn, fresh or frozen Contributes sweetness and crunch.
- 1/2 cup black beans, rinsed and drained Adds protein and creaminess.
- 1/4 cup fresh parsley, chopped Adds a fresh, green note.
- 1/4 cup olive oil Provides richness for the dressing.
- 3 tablespoons lemon juice Adds acidity and brightness.
- 1 teaspoon garlic powder Enhances flavor without overpowering.
- to taste salt and pepper Essential for seasoning.
Instructions
- Rinse the wild rice under cold water in a fine-mesh strainer.
- In a medium saucepan, combine the rinsed wild rice with 2 cups of water or vegetable broth. Bring to a boil.
- Reduce heat to low, cover, and let it simmer for about 45-50 minutes until tender but chewy.
- While the rice is cooking, prepare the vegetables: dice the red bell pepper and cucumber, halve the cherry tomatoes, and finely chop the red onion and parsley.
- In a large mixing bowl, combine the diced bell pepper, cucumber, cherry tomatoes, red onion, corn, and black beans.
- Once the wild rice is cooked, let it cool for a few minutes and then add it to the bowl with the vegetables.
- In a small bowl, whisk together the olive oil, lemon juice, garlic powder, salt, and pepper.
- Drizzle the dressing over the wild rice and vegetable mixture and toss gently to coat.
- Sprinkle the chopped parsley over the salad and give it one last gentle toss.
- Cover and refrigerate for at least 30 minutes before serving.
Notes
Wild Rice Salad can be made a day in advance and tastes even better after the flavors meld together.