Recipe: Wild Rice and Corn Salad

Wild Rice and Corn Salad
From: The American Institute for Cancer Research

2 cups cooked wild rice
3/4 cup corn kernels (note)
2 whole scallions, sliced
1/2 cup chopped dill
1/4 cup chopped mint
3 tablespoons chopped walnuts
2 tablespoons chopped red onion
1 tablespoon rice vinegar
2 teaspoons vegetable oil
Salt and freshly ground pepper

In a large bowl, combine the wild rice, corn, scallions, dill, mint, nuts, and onion. Add the vinegar and oil, and toss to combine. Season to taste with salt and pepper. If possible, cover and refrigerate 30 minutes before serving. Keeps 24 hours.

Note: For the corn, cut the kernels off 1 leftover ear of cooked corn, or use defrosted frozen, or canned corn. Yellow and white corn are equally good.

Each of the four servings contains 170 calories and 6 grams of fat.