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Corn-and-Wild Rice Salad

Yield 8 servings (serving size: 1 cup)

Ingredients

  • 1 1/2 cups uncooked wild rice blend (such as Lundberg Farms)
  • 2 cups fresh corn kernels (about 4 ears)
  • 1 cup finely chopped celery
  • 3/4 cup shredded carrot
  • 3/4 cup dried cranberries or Craisins (about 3 ounces)
  • 2/3 cup sunflower seeds or unsalted pumpkinseed kernels, toasted
  • 1/2 cup finely chopped red onion
  • 1/4 cup raspberry vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon grated orange peel
  • 1/2 teaspoon pepper

Nutrition Information

  • calories 270
  • caloriesfromfat 26 %
  • fat 7.9 g
  • satfat 1.4 g
  • monofat 3.1 g
  • polyfat 3 g
  • protein 9.3 g
  • carbohydrate 45.3 g
  • fiber 4.6 g
  • cholesterol 0.0 mg
  • iron 3 mg
  • sodium 78 mg
  • calcium 31 mg

How to Make It

  1. Cook rice according to package directions; omitting salt and fat. Set aside; cool.

  2. Combine rice, corn, and remaining ingredients in a bowl; stir well. Cover and chill.