Late Summer Wild Rice and Corn Salad
In late summer when the weather starts to cool off a little but it isn’t quite soup weather yet, it is the perfect time for a hearty grain salad. Like this wild rice and corn salad! This salad is filled with colorful veggies, crunchy hazelnuts and is coated in a tangy vinaigrette. It is delicious, healthy and easy to make!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- In a large pot, cover the wild rice with water by 2 inches. Bring to a boil, then lower to a simmer and cook until the rice has started to split and flower, about 45 minutes. Drain, and rinse to cool down, then add to a large bowl.
- Add the corn, tomatoes, peppers, onions, and hazelnuts.
- In a small bowl, whisk together the vinegar, oil, maple syrup, garlic, basil and sea salt, then pour over the ingredients in the other bowl, and mix well.
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- Heart Healthy
- Side Dish