Corn and Wild Rice Salad
Recipe by Anna Gill
1 cup cooked wild rice
2 ears of sweet corn, cooked in boiling water for 8 minutes, and cut from the cob
½ cup finely diced celery
¼ cup finely minced red onions
¼ cup diced dried fruit such as cranberries, mangos or sultanas
¼ cup sunflower seeds or shelled pumpkin seed kernels
2 tablespoons raspberry vinegar
¼ cup tablespoon olive oil
1 tablespoon low-sodium soy sauce
½ teaspoon salt
½ teaspoon freshly ground pepper
1. Combine cooked rice and corn in a serving bowl.
2. Add celery, onions, dried fruit, sunflower or pumpkin seeds, toss well and set aside.
3. Combine the remaining ingredients in a small jar and shake well.
4. Lightly coat the rice mixture with the dressing (you may have extra). Toss again and serve.
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