Roasted Corn & Wild Rice Salad

This week's salad recipe was posted by Deborah. She found the recipe on the internet a few years ago. Unfortunately, she can't remember where in order to give proper credit. I was happy to know that that happens to other folks than myself! LOL The internet is just one HUGE cookbook!

Deborah writes:

the recipe is very easy. It keeps well and freezes well. You can serve it both chilled or at room temperature. Great for picnics where you don't want to worry about spoilage.

She also posted some tips about using Trader Joe's roasted corn. Those of us who are disadvantaged because we don't live near a TJs have to do it the old fashioned way. :-( I just grilled three ears of corn and cut the kernels from the cob when it had cooled. It wasn't as easy as opening a package of fire-roasted frozen corn kernels but it was the best Ican do until the evil folks at TJs get their act together and come to Canada.

This was a great salad! I made half of the recipe this morning and we had it for dinner tonight. Mom was over, I've been working so much lately that it was the first time we've had her for dinner since Mother's Day. The salad was a huge hit! In fact, mom took the recipe so she could make it for a pot luck that she has been invited to tomorrow. You know when people start doing that the recipe is a good one.

We particularly liked the combination of flavours and textures - the nuttiness of the wild rice, the sweet cranberries, and the toasted sunflower seeds combined nicely with the veggies to make this an amazing salad. I think that I will bring this to all summer BBQs I get invited to this summer!

Enjoy!

Roasted Corn & Wild Rice Salad

1 package uncooked wild rice. (I used 1 cup of wild rice which I cooked in 4 cups of water according to the package instructions. I omitted the salt and oil)
2 cups frozen roasted corn nibblets
1 cup finely chopped celery
3/4 cup shredded carrot
3/4 cup Craisins
2/3 cup toasted sunflower seeds
1/2 cup finely chopped red onion
1/3 cup raspberry vinegar
1 tbs olive oil
1 tbs low-sodium soy sauce
1 tsp grated orange peel
1/2 tsp pepper

Cook rice according to package directions: omit salt and fat. Cool.

Combine rice, corn and all other ingredients in a bowl; stir well; chill overnight to blend flavors.
Serve cold from fridge or bring to room temp if you prefer.

This makes a pretty big batch, so you might want to halve it.

Comments

[Marcia]

We all pray that you Canadians will someday get a Trader Joe's, or at least one that you and a cooler can take a day trip to near the border. I was surprised to find a jar of dry roasted sunflower seeds at the supermarket, those were good.

[Candi]

I agree, the combination of flavors in this salad is delightful.
BTW, TJs need to come to Hawaii too:)

[Deborah]

I'm VERY flattered that it past the "Jerry's Mom Test" ! :big happy grin:
Jerry, we have four TJs in St. Louis. I'd be happy to send you one of the two that I never visit.

[Annie]

We just got a TJ's here in North Carolina last year. I hope it is heading your way soon!

I agree, I'll be taking this one to every cook-out this summer. :)

[María]

This might become the ST favorite cookout salad for this summer! I think it's also a great salad to take on a camping trip.

[Jerry]

Heck Marcia - I'd be happy if there was on in Buffalo!

It is nice to know that we're not the only ones who are disadvantaged Candi.

That would be kind Deborah! I'd bet I could keep it in business. LOL

I'll keep my fingers crossed Annie.

What a great idea Maria - sadly we have no camping trips booked this year. I should do something about that.