Recipe Review: Wild Rice Salad with Corn and Black-Eyed Peas

[Guest guest]

This is wonderful. I made this last night for a party and people wanted the

recipe! It is so simple to make and great tasting. (I made it exactly like

Tamara suggested)

 

Thanks, Jane

 

 

Wild Rice Salad with Corn and Black-eyed Peas

Serves 8 or more

 

An invigorating melange of flavors, textures and colors, this is an attractive

dish to serve at room temperature, any time of year.

 

1 cup wild rice

3 medium carrots, thinly sliced

2 large celery stalks, finely diced

3 to 4 scallions, thinly sliced

16-ounce can black-eyed peas, drained and rinsed

3 cups cooked fresh corn kernels (scraped from 3 to 4 medium-large ears)

3 tablespoons olive oil

3 tablespoons balsamic vinegar

Juice of 1/2 to 1 lemon, to taste

1/4 cup chopped fresh dill

1/4 cup chopped fresh parsley

Salt and freshly ground pepper to taste

Toasted pumpkin seeds for topping, optional

Combine the wild rice in a saucepan with 3 cups water. Bring to a simmer, then

cover and simmer gently until the water is absorbed, about 40 minutes.

 

Combine the cooked grain with the remaining ingredients in a serving container

while still hot and stir together. Allow to cool to room temperature before

serving. If making ahead of time, cover and refrigerate, then bring to room

temperature before serving. Top with a scattering of pumpkin seeds, if desired.