Take-out Tuesday, Wild Rice Salad with Corn, Peas & Blueberries
This salad is a nice change from pasta or potato salad
It’s not mayonnaise based so it’s great for picnics and summer gatherings
I used the Minute brand Brown & Wild ready to serve rice which comes in individual cups that you microwave for 90 seconds
Then I mixed in sugar snap peas, microwaved in the bag 1-2 minutes until crisp tender
cucumber, blueberries
and corn
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
I used a few spoons of meyer lemon preserved in olive oil, salt and pepper, to dress this salad
Any light lemon or herb or blueberry vinaigrette would work
Wild Rice Salad with Corn, Peas and Blueberries
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
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
Serve as a side dish, with salad greens, or add cooked chicken for a heartier dish
Enjoy!
…………………………………………………………..
I will be joining these fabulous parties and blogs
Celebrate and Decorate, Rustic and Refined,
Between Naps on the Porch, Coastal Charm, Cooking and Crafting with J&J, The Scoop, Something to Talk About, A Stroll Thru Life Inspire Me Monday
Crafty Staci, Tickle My Tastebuds, Wow Us Wednesday
Full Plate Thursday, Work it Wednesday
RSS - Posts
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 🙂
Very interesting combo – I believe I would Love it! 🙂 LOL!
Jenna, you had me at blueberries! This sounds so fresh and delicious. Keeping this to try in the very near future! Happy Tuesday!
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……….
PS, Forgot to say how much I love the pretty dish……………
Thanks Emily, I got the plates from Sur la Table several years ago, they have a great clearance section, pop in next time you go to TJ’s >
This is great I think I have OD’d on pasta salad already!
I think you’ll like this, the rice keeps it lighter and you can adjust amount to your taste >
Clever touch to use the little cup of rice!
yes, very handy! >
This sounds so perfect for summer! I love how light and tasty it is 🙂 Thanks for sharing!
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