Chameleon Wild Rice Salad & Wasabi Vinaigrette

Ingredients

• 3 cups wild rice, cooked
• 1 cup corn kernels, fresh or frozen
• 2 stalks celery, chopped
• 1 red pepper, diced
• 1 small zucchini, chopped
• 2 medium tomatoes, peeled, seeded, and diced
• 1/2 Bermuda onion, chopped
• 1/2 cup slivered almonds, toasted
• 1/2 cup dried cranberries
• 2 Tablespoons water mint, finely chopped
• Chameleon plant leaves, finely minced, to taste