Wild Rice Salsa Salad

    4 cups cooked wild rice
    1 box (9 oz) Green Giant® Frozen Nibblets® Corn, cooked and cooled
    1/2 cup coarsely chopped green pepper
    3/4 cup coarsely chopped zucchini
    3 Roma tomatoes, seeded and chopped
    1/2 cup sliced green onions
    1/2 cup coarsely chopped cilantro
    3/4 cup sliced ripe olives
    1 cup shredded Fancy Brand® Monterey Jack Cheese

    Dressing (whisk together):
    1/2 cup sour cream
    1/2 cup salsa
    1/2 cup canola oil
    3/4 tsp salt

In large bowl combine salad ingredients; toss with dressing.

8 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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