Wild Rice Salad - Tufts Health & Nutrition Letter
Steps: 1. Preheat oven to 425°F. Toss the corn kernels and butternut squash with 1 Tbsp of the olive oil, along with the salt and chili powder. Spread the seaso
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.nutritionletter.tufts.edu.
Ingredients
- 2 cups corn kernels (fresh, frozen or canned)
- 2 1/2 cups butternut squash, diced
- 2 Tbsp olive oil, divided
- 1/4 tsp salt, plus more to taste
- 3/4 tsp chili powder
- 1 cup wild rice
- 1 (15-oz) can black beans, drained and rinsed
- juice of 1 lime
- 4 oz queso fresco or feta, crumbled or diced
- pepper to taste
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