Zesty Wild Rice Salad

Angela Smith, Bluffton, SC
2012 wild rice recipe contest finalist

    4 cups cooked wild rice
    1 cup black beans, drained, rinsed
    1 pkg (9 oz) frozen Green Giant® Simply Steam® Niblets® Corn,
    prepared as directed on pkg, drained
    1 pint cherry tomatoes, halved
    1/2 cup sliced black olives
    1/ cup each: chopped green pepper and orange pepper
    3 green onions, sliced including partial green top
    1 tsp each: salt and pepper
    1 cup Sargento® Fine Cut Shredded Mozzarella Cheese
    cup chopped parsley, garnish

    Dressing (whisk together):
    1/2½ cup zesty Italian dressing
    1/4 cup freshly squeezed lime juice

In large bowl, combine ingredients. Add dressing; toss.

6 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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