Prep 15 mins
Cook 0 mins
Wild rice and corn grown in the heart of the midwest are the main ingredients of the deliciously different salad. The water chestnuts are really the secret ingredient that makes this dish special.
- 236.59 ml cooked wild rice
- 2 (623.68 g) can white shoepeg corn, rinsed and drained
- 118.29 ml mayonnaise
- 6 green onions, chopped
- 226.79 g can water chestnuts, drained and chopped
- 1.23 ml salt
- 1.23 ml pepper
- Stir together all ingredients; cover and chill for at least 2 hours.
What a great easy recipe! I left out the green onions, personal preference, but otherwise followed the recipe. The water chestnuts really are the special ingredient. The little that I had leftover was even better the next day, as flavors melded.
Wowsers, this was a great salad! I did leave out the water chestnuts(my cupboard was empty of them), but the salad was great anyway! I halved the recipe, but won't next time, gone in minutes! Thanks Geema!