09/30/2025
Getting tired of plain old rice? Spice things up with this Three Sisters Wild Rice Salad from Old Ways Whole Grain Council. Perfect for warm or cold weather since the salad can be served hot or chilled!
Ingredients
- 2 ears corn, kernels removed from cob
- 2 ½ cups diced butternut squash
- 2 tablespoons olive oil, divided
- ¼ teaspoon salt, plus more to taste
- ¾ teaspoon chili powder
- 1 cup wild rice
- 1 (15-ounce) can black beans, drained and rinsed
- juice of 1 lime
- 4 ounces queso fresco (can substitute feta), crumbled or diced
- Pepper to taste
Instructions
1. Preheat oven to 425°F. Toss the corn kernels and butternut squash with 1 tablespoon of the olive oil, along with the salt and chili powder. Spread the seasoned veggies in a thin layer over a parchment-lined baking sheet and bake for 25-35 minutes, until golden, tossing halfway through.
2. While the veggies are baking, cook wild rice according to package instructions, then drain off any excess water.
3. In a large bowl, combine the cooked wild rice with the roasted corn and squash. Add the black beans, pepper, lime juice, and queso fresco, along with the remaining 1 tablespoon olive oil. Taste and adjust seasoning (salt and pepper) if necessary.
4. Divide into 4 portions, and serve warm or chilled.
Nutrition info per 1 serving (recipe makes 8 smaller sized servings)
Calories: 193
Protein: 8 gm
Carbohydrate: 26 gm (7 gm fiber)
Fat: 7 gm
