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.


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


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


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!


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



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