Sunflower Salad

4 slices bacon, cooked and crumbled
1 pkg (12 oz) Green Giant® Select® Shoepeg White Corn,
prepared as directed on pkg, drained and chilled
3 cups cooked wild rice
1 cup diced yellow pepper
1 cup diced onion
1 cup sunflower seeds
1 cup Craisins
1 can (8 oz) sliced water chestnuts, drained
2 tbsp minced fresh basil
1 cup Wee Willy's® Italian Dressing
salt and pepper, to taste

In a large bowl, toss all ingredients. 6-8 servings.

Recipe compliments of the Minnesota Cultivated Wild Rice Council