Wild Rice Salad
Rice and beans are reimagined as a summer salad, with smoky poblano chile, sweet corn, and a zesty lime dressing.
- 3 cups water
- 1 cup wild rice
- Coarse salt
- 2 fresh poblano peppers
- 3 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- 1 1/2 cups corn kernels (from about 3 ears)
- 1 can (15 ounces) black beans, drained and rinsed
- Freshly ground pepper
- 2 scallions, thinly sliced (1/2 cup)
- 2 tablespoons chopped fresh cilantro
- 1/4 cup fresh lime juice (from 2 to 3 limes)
Bring water to a boil in a medium saucepan. Add rice and 2 teaspoons salt. Cover, reduce heat, and simmer until rice is al dente and some grains have split, 45 to 50 minutes. Drain.
Roast poblanos directly over a gas-stove burner or under a broiler, turning often with tongs, until charred on all sides. Place in a bowl, cover with plastic wrap, and let stand for 15 minutes. Rub poblanos with a paper towel to remove skins. Cut a slit down the side of each poblano, and remove seeds. Cut into 1/2-inch dice.
Heat oil in a large skillet over medium heat. Add garlic, and cook, stirring often, about 2 minutes. Add poblanos, and cook for 1 minute. Stir in corn, and cook for 3 minutes. Add wild rice and black beans, stirring to coat, and cook for 2 minutes. Season with salt and pepper.
Let cool slightly, then transfer to a bowl. Cover, and refrigerate until cold, about 1 hour. Stir in scallions, cilantro, and lime juice.