Options

Format:
Include:
PRINT
See more
Wild Rice-and-Corn Salad

Wild Rice-and-Corn Salad

Southern Living NOVEMBER 1998

  • Yield: 4 cups

Ingredients

  • 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

Preparation

Stir together all ingredients; cover and chill 2 hours.

advertisement

Go to full version of

Wild Rice-and-Corn Salad recipe

advertisement