Wild Rice Salad

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READY IN: 1hr
Recipe by Chef mariajane

This sounds like it would be a terrific salad to try, this is not one that I've tried as yet, but is on the list!!

Ingredients Nutrition

Directions

  1. Bring water to a boil in a medium saucepan. Add rice and 2 teaspoons salt. Cover, reduce heat, and simmer until rice is al dente, and some grains have split, 45-50 minutes. Drain.
  2. Roast poblanos directly over a gas stove burner, or under a broiler, turning often with tongs, until charred on all sides. Place in a bowl, cover with plastic wrap, and let stand for 15 minutes. Rub poblanos with a paper towel, to remove skins. Cut down the side of each poblano and remove seeds. Cut into 1/2 inch dice.
  3. Heat oil in a large skillet over medium heat. Add garlic, and cook, stirring often, about 2 minutes. Add poblanos, and cook for 1 minute. Stir in corn, and cook for 3 minutes. Add wild rice and black beans, stirring to coat and cook for 2 minutes. Season with salt and pepper.
  4. Let cool slightly, then transfer to a bowl. Cover, and refrigerate until cold, abotu 1 hour. Stir in scallions, cilantro, and lime juice.

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