Corn and Wild Rice Salad - Litchfield Farmers' Market

Name: Corn and Wild Rice Salad - Litchfield Farmers' Market
Ingredients: 1 cup cooked wild rice; 2 ears of sweet corn, cooked in boiling water for 8 minutes, and cut from the cob; ½ cup finely diced celery; ¼ cup finely minced red onions; ¼ cup diced dried fruit such as cranberries, mangos or sultanas; ¼ cup sunflower seeds or shelled pumpkin seed kernels; 2 tablespoons raspberry vinegar; ¼ cup tablespoon olive oil; 1 tablespoon low-sodium soy sauce; ½ teaspoon salt; ½ teaspoon freshly ground pepper

www.litchfieldfarmersmarket.org

Recipe by Anna Gill Serves: 4 1 cup cooked wild rice 2 ears of sweet corn, cooked in boiling water for 8 minutes, and cut from the cob ½ cup finely diced celery

View full recipe on www.litchfieldfarmersmarket.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.litchfieldfarmersmarket.org.

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Ingredients

1 cup cooked wild rice
2 ears of sweet corn, cooked in boiling water for 8 minutes, and cut from the cob
½ cup finely diced celery
¼ cup finely minced red onions
¼ cup diced dried fruit such as cranberries, mangos or sultanas
¼ cup sunflower seeds or shelled pumpkin seed kernels
2 tablespoons raspberry vinegar
¼ cup tablespoon olive oil
1 tablespoon low-sodium soy sauce
½ teaspoon salt
½ teaspoon freshly ground pepper