Wild rice and corn salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Olive oil |
| 2 | tablespoons | Sherry vinegar |
| Salt and pepper to taste | ||
| 2 | cups | Uncooked wild rice |
| 2 | cups | Corn kernels (about 4 ears) |
| ½ | cup | Tomato, peeled seeded and diced |
| ¼ | cup | Basil, chopped |
Directions
Combine the olive oil and vinegar, add salt and pepper to taste, and refrigerate the dressing for 2 hours before serving.
Boil the rice for about 45 minutes and let it cool.
Cut the kernels off the cobs and blanch them in boiling water for about 5 minutes. Allow the corn to cool.
Combine the rice and corn, and add the tomato and basil. When you are ready to serve the salad, add the dressing and toss gently.
Vincent's Cookbook by Vincent Guerithault ISBN 0-89815-566-5 pg 39 Submitted By DIANE LAZARUS On 07-14-95
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