Take-out Tuesday, Wild Rice Salad with Corn, Peas & Blueberries

This salad is a nice change from pasta or potato salad

Wild Rice Salad

It’s not mayonnaise based so it’s great for picnics and summer gatherings

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I used the Minute brand Brown & Wild ready to serve rice which comes in individual cups that you microwave for 90 seconds

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Then I mixed in sugar snap peas,  microwaved in the bag 1-2 minutes until crisp tender

snap peas

cucumber, blueberries

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and corn

cut corn on a towel

I like to cut corn off the cob on a towel, it doesn’t hop all over the counter this way and you can pick up the towel and guide the kernels into the bowl

summer salad

I used a few spoons of meyer lemon preserved in olive oil, salt and pepper, to dress this salad

wild rice salad with blueberries

Any light lemon or herb or blueberry vinaigrette would work

wild rice salad with blueberries and vegetables

Wild Rice Salad with Corn, Peas and Blueberries

Prep Time 10 mins
rice cooking time 25 mins
Course Salad, Side Dish
Cuisine American
Servings 2

Ingredients
  

  • 2 cups brown & wild rice mix cooked
  • 1 1/2 cups sugar snap peas cooked
  • 2-3 ears corn cooked*
  • 1 cup blueberries
  • 1/2 English cucumber cut in thin slices
  • pinch of sugar about 1-2 tsps
  • light vinaigrette to taste like lemon, herb or blueberry**
  • salt & pepper

Instructions
 

  • Combine rice with vegetables and blueberries. Season and add dressing to taste. Will keep for several days in refrigerator. Bring to room temperature before serving for best flavor.
  • *cook corn in the microwave for 4 minutes per ear, in husk or in oven at 350-400 for 1 hour in husk. cut base of ears off and the husk will easily peel off. Stand cobs upright on towel to cut kernels off cobs
  • **instead of vinaigrette, juice and zest 1 lemon, toss it into salad and add a drizzle of olive oil, salt & pepper to taste
Keyword rice side dish, wild rice, wild rice salad with corn, peas and blueberries

Note: the Meyer lemon preserves I used was something I had in my pantry.  I couldn’t find anything similar on line for you to link to… It is basically finely chopped lemons in olive oil.  A simple way to recreate this is to zest and juice 1 lemon, and toss the juice and zest into the salad with a dash of olive oil, salt and pepper.  Taste and adjust seasonings

Or make an easy lemon vinaigrette like this one from epicurious here

rice salad with corn, peas and blueberries

Serve as a side dish, with salad greens,  or add cooked chicken for a heartier dish

wild rice salad with peas, corn blueberries and cucumber

Enjoy!

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Comments
12 Responses to “Take-out Tuesday, Wild Rice Salad with Corn, Peas & Blueberries”
  1. Mary says:

    What an interesting combination of flavors Jenna! We love a cold wild rice salad with chicken when the weather heats up. I can’t take my eyes off your pretty plate 🙂

  2. Jodi says:

    Very interesting combo – I believe I would Love it! 🙂 LOL!

  3. Jenna, you had me at blueberries! This sounds so fresh and delicious. Keeping this to try in the very near future! Happy Tuesday!

  4. Emily says:

    I do love this fresh salad as a substitute for a mayonnaise base salad. This also serves up so pretty and I love the idea of a light main dish salad or side. Yum, this is a keeper and I’m off to look at the lemon dressing……….

  5. Emily says:

    PS, Forgot to say how much I love the pretty dish……………

  6. Sandra Garth says:

    This is great I think I have OD’d on pasta salad already!

  7. Leslie Anne Tarabella says:

    Clever touch to use the little cup of rice!

  8. This sounds so perfect for summer! I love how light and tasty it is 🙂 Thanks for sharing!

  9. Helen Adams says:

    Hi Jenna,
    I just love your rice dish, it looks awesome! Thanks so much for sharing with Full Plate Thursday and come back to see us real soon!
    Miz Helen

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