Go Back
+ servings
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.| RotiNRice.com

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.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Side Dish
Cuisine: Fusion
Servings: 4
Author: Linda Ooi

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

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.
    Black Rice, Corn, and Edamame Salad-1
  • Combine all dressing ingredients in a small bowl. Pour over wild rice, corn, and edamame. Toss to combine.
  • Sprinkle green onions on the top.
    Black Rice, Corn, and Edamame Salad-2
  • Serve warm or at room temperature.
Tried this recipe?Mention @RotiNRice or tag #RotiNRice!