Wild Rice Salad with Chili, Corn, and Black Beans
⏳ Time
30 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Wild Rice Salad with Chili, Corn, and Black Beans
Ingredients
- Water - 24 fl oz
- Wild rice - 8 fl oz
- Coarse Salt - to taste
- Habanero Pepper - 2 pieces
- Olive Oil - 1 fl oz
- Garlic - 3 cloves
- Sweet Corn Sticks - 12 fl oz
- Canned Pork with Beans - 14.8 oz
- Ground Black Pepper - to taste
- Chopped Green Onions - 4 fl oz
- Chopped Green Onions - 1 fl oz
- Lime Juice - 2 fl oz
Step by Step guide
Step 1
In a saucepan, combine the rice, 2 teaspoons of salt, and water. Cook until al dente, about 45–50 minutes. Drain.
Step 2
Preheat the grill in the oven. Place the peppers on a baking sheet lined with foil and put them in the oven, turning them until the skin is charred on all sides. You can also grill them on an outdoor grill. Transfer the peppers to a bowl, cover with plastic wrap, and let sit for 15 minutes. Peel off the skin and remove the seeds. Finely chop the flesh.
Step 3
Heat the oil in a large skillet over medium heat. Add the minced garlic and sauté for a couple of minutes. Add the chopped peppers and sauté for another minute. Then add the corn and sauté for 3 minutes. After that, add the rice and beans, stirring, and sauté for 2 minutes. Season with salt and pepper.
Step 4
Let it cool slightly and transfer to a bowl. Cover and refrigerate for 1 hour.
Step 5
Then stir in the green onions, cilantro, and lime juice.
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