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 corn, prepared as directed on pkg, drained
1 pint cherry tomatoes, halved
½ cup sliced black olives
½ cup each, chopped: green bell pepper and orange bell pepper
3 green onions, sliced including partial green top
1 tsp each: salt and pepper
1 cup finely shredded Mozzarella cheese
½ cup chopped parsley, garnish
Dressing (whisk together):
½ cup zesty Italian dressing
¼ cup freshly squeezed lime juice
In large bowl, combine ingredients. Add dressing; toss.
6 servingsNutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council