Wild Rice Salad

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 4
• 3 cups water
• 1 cup wild rice
• coarse salt
• 2 fresh poblano peppers
• 3 tablespoons extra virgin olive oil
• 3 garlic cloves, minced
• 1 1/2 cups corn kernels, from about 3 ears of corn
• 1 (15 ounce) can black beans, drained and rinsed
• fresh ground black pepper
• 2 scallions, thinly sliced
• 2 tablespoons fresh cilantro, chopped
• 1/4 cup fresh lime juice (from 2-3 limes)

Recipe

• 1 bring water to a boil in a medium saucepan. add rice and 2 teaspoons salt. cover, reduce heat, and simmer until rice is al dente, and some grains have split, 45-50 minutes. drain.
• 2 roast poblanos directly over a gas stove burner, or under a broiler, turning often with tongs, until charred on all sides. place in a bowl, cover with plastic wrap, and let stand for 15 minutes. rub poblanos with a paper towel, to remove skins. cut down the side of each poblano and remove seeds. cut into 1/2 inch dice.
• 3 heat oil in a large skillet over medium heat. add garlic, and cook, stirring often, about 2 minutes. add poblanos, and cook for 1 minute. stir in corn, and cook for 3 minutes. add wild rice and black beans, stirring to coat and cook for 2 minutes. season with salt and pepper.
• 4 let cool slightly, then transfer to a bowl. cover, and refrigerate until cold, abotu 1 hour. stir in scallions, cilantro, and lime juice.