Serves four
Prep Time: 25 minutes
Cook Time: 35 minutes
Ingredients:
- 1 cup wild rice
- 2 cups frozen corn
- 1/4 cup finely chopped cilantro
- 1 stalk celery, finely chopped
- 1 cup crumbled Cotija cheese
- FOR THE DRESSING:
- 1/4 cup olive oil
- 1 Tbsp. red wine vinegar
- 1/4 tsp cumin
- 1 small garlic clove, finely chopped
- 1/4 tsp salt
- 1/2 tsp red pepper flakes
Preparation:
Cook wild rice according to directions on the package. Let rice cool.
Defrost the corn by running it under cold water. Add the corn to the cooked rice.
Add chopped cilantro, celery and Cotija cheese.
In a separate bowl, whisk together all ingredients for the dressing. Add to the rice salad. Mix well. Serve at room temperature.
Recipe by Jennifer Meier
