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Wild Rice Salad

Wild Rice Salad

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

Martha Stewart Living, July 2008 http://www.marthastewart.com/332248/wild-rice-salad
3.375
Rated
67.5100(8)8
  • Yield Serves 4

Ingredients

    • 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)

Directions

  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 Note

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

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