Wild Rice and Roasted Corn Salad

Serve this over a bed of spinach or arugula for an extra serving of veggies.

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4.0 by 15 people

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  • Makes: 4 servings
  • Makes: 6 cups
  • Hands On: 20 mins
  • Total Time: 50 mins

Wild Rice and Roasted Corn Salad

Directions

  1. In a large saucepan bring 1 1/2 cups water to boiling; stir in rice. Reduce heat and simmer, covered, for 40 minutes or until kernels open. Meanwhile, coat corn with cooking spray. Grill on the rack of a grill or in a grill pan over medium-high heat for 7 to 8 minutes or until charred, turning frequently. Remove and cut corn from cob.
  2. Drain rice, if necessary. Stir in corn, beans, walnuts, basil, oil, lime juice, salt and pepper. Stir to heat through. Remove from heat and top with avocado.
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Nutrition Facts (Wild Rice and Roasted Corn Salad)

  • Per serving:
  • 474 kcal ,
  • 28 g fat
  • (3 g sat. fat ,
  • 10 g polyunsaturated fat ,
  • 13 g monounsaturated fat ),
  • 0 mg chol. ,
  • 430 mg sodium ,
  • 51 g carb. ,
  • 10 g fiber ,
  • 9 g sugar ,
  • 13 g pro.
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