Ingredients:

• 2 cups cooked wild rice

• 3/4 cup corn kernels, fresh or frozen (defrosted)

• 2 green onions, sliced

• 1/4-1/2 cup finely chopped mint

• 3 Tbsp. chopped walnuts

• 2 Tbsp. chopped red onion

• 1 Tbsp. rice vinegar

• 1 Tbsp. extra virgin olive oil

• Salt and freshly ground black pepper, to taste

Directions:

In a large bowl, combine the wild rice, corn, green onions, mint, nuts and red onion. In a small bowl, whisk together the vinegar and oil and add them to the rice mixture. Toss to combine the ingredients and season with salt and pepper. If possible, cover and let the salad stand for 30 minutes before serving it to allow the flavors to develop. This dish keeps for 24 hours if it is tightly covered and refrigerated.

Makes: 6 servings.

Nutrition Information:

Per serving: 110 calories, 5 g total fat (<1 g saturated fat), 16 g carbohydrate, 3 g protein, 2 g dietary fiber, 50 mg sodium.

Provided by A.I.C.R.