Wild Rice and Summer Succotash Salad

This recipe takes a lot of prep but it is worth it. I used a blend of wild and brown rice to cut down the expense and it was still excellent. Easily made early and refrigerated. I took it to a party and it was a hit--served with salmon. Left overs keep well also and taste good .

This salad is both hardy and full of flavor. People always rave about it when I bring it to bbq's and I have had many people ask me for the recipe. It is a healthy addition to the buffet of typically unhealthy side dishes at bbq's. Meat and potato eaters like it as a side dish and vegetarians could eat it for their whole meal. Tips: 1) Allow a full hour to make this (Lots of chopping, I use a Nicer Dicer, it saves time) 2) Use your favorite bean if you don't like lima beans. I've used Black, Kidney or Edamame before and they all taste good. 3) Don't serve it with lettuce 4) Buy pre-cooked wild rice from Trader Joe's. Wild Rice takes 45 minutes to cook, twice as long as regular rice. I Love This Recipe and I can't believe no one has rated it yet?!