Wild Rice Salad

Rice and beans are reimagined as a summer salad, with smoky poblano chile, sweet corn, and a zesty lime dressing.

  • Servings: 4
Wild Rice Salad

Source: Martha Stewart Living, July 2008


  • 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)


  1. 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.

  2. 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.

  3. 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.

  4. Let cool slightly, then transfer to a bowl. Cover, and refrigerate until cold, about 1 hour. Stir in scallions, cilantro, and lime juice.

Cook's Notes

Make sure to use fresh summer sweet corn with plump kernels for the best results.


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