Wild Rice-and-Corn Salad

Recipe from

Southern Living


1 cup cooked wild rice
2 (11-ounce) cans white shoepeg corn, drained and rinsed
1/2 cup mayonnaise
3 green onions, chopped
1 (8-ounce) can water chestnuts, drained and chopped
1/4 teaspoon salt
1/4 teaspoon pepper


Stir together all ingredients; cover and chill 2 hours.

November 1998
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