I’ve always enjoyed the hearty nutty flavors of wild rice and it works well with the sweetness of the corn and slight tang of the lime. There are a lot of flavors and textures to explore in this dish and it can be consumed as a main course or try it with a green salad, sandwich, or soup.
Black Bean and Sweet Corn Wild Rice Salad (serves 4)
- 8 ounces wild rice
- 2 garlic cloves
- 10 ounces frozen sweet corn
- 1 can black beans, rinsed and drained
- 2 tablespoons olive oil
- 1/4 cup cilantro, chopped
- 2 1/2 tablespoons lime juice or juice from 1 1/2 limes
- 1/2 teaspoon Herbamare salt or to taste
- 2 green onions, sliced
- Cook wild rice according to package directions. I often quadruple the amount of salted water to the wild rice, bring to a boil and let simmer uncovered for 30-40 minutes until grains start to crack open and softens to a chewy texture. Remove from heat, drain, and place in a medium serving bowl.
- Saute garlic in a little olive oil or water until starts to turn light brown. Add in the corn and black beans and cook until corn is heated through.
- In a small bowl whisk together the olive oil, cilantro, lime juice, and salt to taste.
- Add the black beans and corn in with the rice and pour the dressing over it. Mix thoroughly. It is okay if the salad is still warm; it is still quite yummy and doesn’t have to be eaten cold. Garnish with sliced green onions.
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This whole grain recipe is low-glycemic and beneficial for blood sugar levels because of the beneficial fibers found in the wild rice and beans.
Try a hearty salad like this for a main meal!
Our next plant-based recipe will be published on January 31.