Black Rice, Corn, and Edamame Salad
This fresh and tasty Black Rice, Corn, and Edamame Salad is flavored with a rice vinegar, honey, and sesame oil dressing. Wonderful served with seafood.
Ingredients
- ½ cup Lundberg Black Japonica (black and mahogany rice) (90g)
- ¼ cup Minnesota long grain wild rice (42g)
- 1 tbsp sesame oil
- 1 1/3 cup cooked corn kernel from 2 ears of corn (200g)
- 1 cup shelled edamame (120g)
Dressing
- 3 tbsp rice vinegar
- 2 tbsp honey
- 1 tbsp sesame oil
- ½ tsp salt
- Freshly ground pepper
Instructions
- Combine the Black Japonica and wild rice together. Wash and drain thoroughly. Place in a medium sized pot together with 2 1/3 cups (560 ml) of water and sesame oil. Bring to a boil. Reduce heat and allow it to simmer for 40 to 45 minutes or until all water is absorbed and rice is tender. Place in a large bowl together with corn.
- Boil edamame in lightly salted water for about 3 minutes. Drain and add to large bowl with wild rice and corn.
- Combine all dressing ingredients in a small bowl. Pour over wild rice, corn, and edamame. Toss to combine.
- Sprinkle green onions on the top.
- Serve warm or at room temperature.
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