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

the Painted Apron

8 years ago

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

Course Salad, Side Dish

Cuisine American

Keyword rice side dish, wild rice, wild rice salad with corn, peas and blueberries

Prep Time 10

rice cooking time 25

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

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