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Minted Corn and Rice Salad
Nb persons: 4
Yield:
Preparation time: 35 min
Total time: 55 min
Source: Good Housekeeping
| 1 cup(s) | wild rice |
| 1 1/4 teaspoon(s) | salt |
| 3 tablespoons | fresh lemon juice |
| 3 tablespoon(s) | olive oil |
| 1/4 teaspoon(s) | coarsely ground pepper |
| 2 cups | frozen corn, cooked |
| 1 bunch(es) (about 1 1/4 cups) | radishes, chopped (weigh for recipe) |
| 3/4 cup(s) | fresh peas or thawed frozen peas, optional |
| 1/2 cup(s) | loosely packed fresh mint leaves, thinly sliced |
| 2 tablespoon(s) | snipped fresh chives |
Directions
1. Prepare rice as label directs, but do not add margarine and use only 1/2 teaspoon salt. While rice is cooking, prepare dressing: In large bowl, with wire whisk, mix lemon juice, oil, pepper, and remaining 3/4 teaspoon salt until blended.
2. Add hot rice to dressing and toss to coat. Cool slightly, about 30 minutes, tossing occasionally.
3. Meanwhile, in 5-quart Dutch oven, heat 3 quarts water to boiling over high heat. Add corn and cook 5 minutes. Drain. When corn is cool enough to handle, cut kernels from cobs (you should have about 4 cups kernels).
4. Add corn to rice with radishes, peas, mint, and chives. Toss until evenly mixed. If not serving right away, cover and refrigerate up to 8 hours.
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