📝 About This Recipe
This vibrant salad celebrates the chewy, nutty texture of authentic wild rice paired with the creamy richness of black beans and sweet charred corn. Infused with a zesty lime and cumin dressing, it offers a sophisticated balance of earthy grains, fresh vegetables, and bright citrus notes that dance on the palate. It is a nutrient-dense powerhouse that works beautifully as a standalone lunch or a colorful, hearty side dish for any seasonal gathering.
🥗 Ingredients
The Grain Base
- 1 cup Wild rice (rinsed thoroughly)
- 3 cups Vegetable broth (low sodium preferred)
- 1 Bay leaf (dried)
Salad Components
- 1.5 cups Black beans (cooked, or one 15oz can rinsed and drained)
- 1 cup Sweet corn (fresh off the cob or frozen/thawed)
- 1 large Red bell pepper (finely diced)
- 1/2 cup Red onion (small diced)
- 1/2 cup Fresh cilantro (roughly chopped)
- 2 stalks Scallions (thinly sliced)
Lime-Cumin Vinaigrette
- 1/4 cup Extra virgin olive oil
- 3 tablespoons Fresh lime juice (about 2 juicy limes)
- 1 tablespoon Honey or Maple syrup (to balance the acidity)
- 1 teaspoon Ground cumin (toasted if possible)
- 1/2 teaspoon Smoked paprika
- 1 clove Garlic (minced into a paste)
- to taste Sea salt and black pepper
For Garnish
- 1 large Avocado (diced just before serving)
- 2 tablespoons Pepitas (toasted pumpkin seeds)
👨🍳 Instructions
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1
In a medium saucepan, combine the rinsed wild rice, vegetable broth, and the bay leaf. Bring the mixture to a vigorous boil over high heat.
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2
Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for 45-50 minutes. The rice is done when the kernels are tender and some have 'bloomed' or burst open.
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3
Remove the pan from the heat and let it sit, covered, for 5 minutes. Drain any excess liquid, discard the bay leaf, and fluff the rice with a fork. Spread it out on a baking sheet to cool to room temperature.
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4
While the rice cools, prepare the vinaigrette. In a small glass jar or bowl, whisk together the olive oil, lime juice, honey, cumin, smoked paprika, and minced garlic until emulsified.
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5
Season the dressing generously with sea salt and freshly cracked black pepper. Taste and adjust the honey or lime if you prefer it sweeter or tangier.
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6
In a large mixing bowl, combine the drained black beans, diced red bell pepper, red onion, corn, and sliced scallions.
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7
Add the cooled wild rice to the vegetable mixture. The rice should be cool so it doesn't wilt the fresh herbs or vegetables.
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8
Pour the vinaigrette over the salad and toss gently with a large spoon or spatula to ensure every grain is coated.
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9
Fold in the chopped cilantro. Reserve a little bit for a final fresh garnish on top.
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10
Cover the bowl and refrigerate the salad for at least 30 minutes. This 'marinating' time allows the wild rice to absorb the complex flavors of the dressing.
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11
Just before serving, gently fold in the diced avocado to prevent it from browning or getting too mushy.
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12
Transfer the salad to a serving platter and sprinkle with the toasted pepitas for an essential crunchy finish.
💡 Chef's Tips
For the best texture, ensure you use 100% wild rice rather than a blend, which often contains faster-cooking long-grain rice. Cooking the rice in vegetable broth instead of water adds a deep layer of savory flavor directly into the grain. If the salad seems dry after chilling, add an extra squeeze of lime juice and a drizzle of olive oil to brighten it back up. To mellow the bite of the red onion, soak the diced pieces in cold water for 10 minutes, then drain before adding to the salad. This salad keeps well for up to 3 days in the fridge; just remember to add the avocado fresh each time you serve it.
🍽️ Serving Suggestions
Serve alongside grilled chipotle chicken or lime-marinated shrimp for a complete, high-protein meal. Pair with warm, charred corn tortillas and a side of spicy salsa verde. This makes a fantastic filling for a vegetarian wrap or pita pocket with a smear of hummus. Serve with a crisp, chilled Sauvignon Blanc or a refreshing hibiscus iced tea. Top with a dollop of Greek yogurt or sour cream for a creamy contrast to the earthy grains.