Rice-and-corn Salad

Makes 18
Prep 15 m
Chill 120 m
Cook 30 - 40 m



  1. 1 of 3 Cook the wild rice and brown rice in separate pots according to the package directions. Cool completely.
  2. 2 of 3 Mix together wild and brown rice, corn, celery, carrot, onion and cranberries in a large bowl.
  3. 3 of 3 Whisk together the vinegar, oil, orange rind, salt and pepper in a small bowl. Pour over the rice mixture and mix gently until evenly coated. Cover with plastic wrap and chill, about 2 hours. This may be done up to 2 days ahead, covered and refrigerated. Makes 18 servings.
Nutrition Information for Rice-and-corn Salad
Servings Per Recipe: 18
Per Serving: 144 kcal cal., 134 mg sodium, 4 g Fat, total, 0 mg chol., 3 g pro., 26 g carb., 2 g fiber, 1 g sat. fat
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Printed from FamilyCircle.com 07/20/2019