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Categories:Viewed: 52 - Published at: 6 years ago
Ingredients
- 1 cup Wild Rice
- 1/2 cups Pinto Beans, Cooked
- 1/2 cups Cherry Tomatoes, Quartered
- 1/2 cups Fresh Corn
- 1/2 cups English Peas, Chopped
- 1/4 cups Carrots, Chopped
- 1/4 cups Cilantro Leaves
- 1 teaspoon Lime Zest
- 1/2 whole Avocado, Chopped
Method
- Sprout the wild rice or use cooked wild rice that you've chilled. Mix all of the above ingredients in a bowl, except for the avocado.
- Dressing for the salad
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1 clove garlic finely chopped or mashed
- 1/4 teaspoon salt
- 1/4 teaspoon cumin
- Blend all of the dressing ingredients in a small food processor, if you have one, or use a whisk. Pour the dressing over the wild rice and veggies and mix to coat everything. Sprinkle the avocado over the top. You can serve it right away but I think it's better if you let it sit in your frig for at least 30 minutes.
- This will serve 2 as a main coarse or 4 as a side dish.
