Summer Rice Salad

Recipe from: The American Institute for Cancer Research

Serves: 8

• 2 cups cooked wild rice
• 3/4 cup cooked corn (fresh, frozen or canned)
• 2 scallions, trimmed and sliced
• 2-4 Tbsp finely chopped parsley
• 3 Tbsp chopped walnuts

• 2 Tbsp chopped red onion
• 1 Tbsp rice vinegar
• 1 Tbsp extra virgin olive oil
• salt and fresh ground pepper to taste

Cooking Instructions:

1. In a large bowl, combine the wild rice, corn, scallions, parsley, nuts and onion.  In a small bowl, whisk together the vinegar and oil, then add it to the rice mixture. Toss to continue.  Season it to taste with salt and pepper.  Cover and let it stand for 30 minutes before serving to allow the flavors to develop.

Nutritional Information: