Fresh Black Wild Rice Salad

Trying to eat light and still feel like you’ve eaten, can sometimes be a challenge. I wanted to make something fresh that would go with tonight’s dinner (a lean grilled Pork Loin).

I decided that a nice cold Rice Salad would do the trick.

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I cooked up my rice ahead of time so it would have a chance to cool off. I’ve used a combination of Jasmine, Wild and Black Rice. Because they were all cooked together, the Jasmine picks up a lovely purple color from the Black Rice.

The ingredients are simple:

1/2 a Sweet Onion – you’ll be eating it raw, so the sweeter the better.

1/2  a Bell Pepper – I’m using an Orange one today for the color.

Several sprigs of Cilantro

1 Can of Sweet Corn, drained

Fresh Chives

2 small Tomatoes, seeded

1 Tbs Fresh Lemon Juice

Olive Oil

Honey

Chop all of your vegetables and herbs and stir them into the rice.

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Add some Salt and Pepper to taste. For the dressing I’ve used the juice from the Lemon, a light drizzle of Extra Virgin Olive Oil and 2 tsp of Honey.

Mix well. This salad actually tastes better after it sits a bit. That make it the perfect make ahead side dish. Now tonight all I have to do is pull it out from the fridge!

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This is also a fantastic Picnic dish for a Summer BBQ! The vibrant colors are gorgeous!

 

 

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