Wild Rice and Corn Salad

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.

• Ready In: 15 mins
• Yields: 4 cups

Ingredients

• 1  cup  cooked wild rice
• 2 (11 ounce) cans white shoepeg corn, rinsed and drained
• 1⁄2 cup mayonnaise
• 6  green onions, chopped
• 1 (8 ounce) can water chestnuts, drained and chopped
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper

Directions

1. Stir together all ingredients; cover and chill for at least 2 hours.