Corn, Blueberry, and Wild Rice Salad

Corn, Blueberry, and Wild Rice Salad

Corn, Blueberry, and Wild Rice Salad
Corn, Blueberry, and Wild Rice Salad
Corn, Blueberry, and Wild Rice Salad
Budget-friendly recipe
562

A bright mix of fresh ingredients makes this salad both colorful and flavorful.

Ingredients

2
tablespoons
about 1/2 lemon
2
tablespoons
2
teaspoons
½
teaspoon
½
teaspoon
1
cup
cooked and slightly warm
1
finely diced
¼
cup
finely diced
¼
cup
chopped

What You'll Need

  • Measuring spoons
  • Measuring cups
  • Cutting board
  • Knife
  • Whisk or fork
  • Large serving bowl
  • serving spoon

Directions

  1. Make the dressing: In a large serving bowl, combine lemon juice, olive oil, honey, cumin, and salt. Whisk together with a fork.
  2. Add corn, blueberries, rice, cucumber, onion, and cilantro. Stir together all ingredients to coat them evenly with dressing.
  3. Serve immediately, or cover and refrigerate 1 hour to let flavors meld.

Chef Tips

  • The rice will absorb flavors better if mixed with the dressing while a little warm.

  • If using leftover cold rice, microwave or steam it briefly to rewarm

  • If you need to make rice: Bring 1 cup rice, water (2 1/4 cups for brown, 3 cups for wild), and a pinch of salt to a boil. Reduce heat to low and simmer, covered, until the rice is tender and most of the liquid has been absorbed, 40 to 50 minutes. Let stand 5 minutes, then fluff with a fork. This basic recipe will make 3 cups of cooked rice so save some for another time.

Nutrition Info and more

Serving size:
1
cup
Total calories:
157
Total fat:
5 g
Saturated fat:
1 g
Carbohydrates:
27 g
Protein:
4 g
Fiber:
3 g
Sodium:
226 mg
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