Wild Rice, Corn and Peach Salad

I love hearty grain salads in the summer as a side or a light main dish.  This one features wild rice, a Minnesota staple, sweet peaches which are at their most flavorful right now and sweet corn.  The combination is delicious paired with a light balsamic dressing!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 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 food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 4 | Prep Time: 5 minutes | Cook Time: 50 minutes | Ready in: 1 hour and 30 minutes

Ingredients

• 2/3 cup long grain wild rice
• filtered water
• 2 organic green onions, sliced
• 1 large organic peach, cut into 1/2 inch dice
• 1 cup organic fresh (or frozen and thawed) sweet corn kernels
• 2 Tbsp chopped fresh organic basil
• 1 1/2 Tbsp balsamic vinegar
• 1 1/2 Tbsp avocado oil
• 1 Tbsp maple syrup
• 1/2 tsp sea salt
• 1/2 tsp garlic powder

Instructions

1. In a large pot, place the wild rice and enough water to cover by a couple inches.  Bring to a boil, then cover and lower to a simmer.  Cook until the wild rice is beginning to bloom and is tender, about 40-45 minutes.  Remove from heat, drain well and let cool completely.
2. Add the rice to a bowl, along with the green onions, peach, sweet corn and basil.
3. In a smaller bowl whisk together the balsamic, avocado oil, maple syrup, salt and garlic powder, and pour over the ingredients in the bowl.  Mix well, and serve!