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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council