It’s my week to pick the salad for our SlowTalk Sunday Slow Salad group.
I wanted to choose an easy, picnic-friendly recipe for hot summer days that could be left out for an extended time without fear of spoilage.
I got this recipe on the internet a few years ago. Unfortunately, I can’t remember where in order to give proper credit. It’s one of my family’s favorites and requested at almost every gathering.
The recipe is very easy. It keeps well and freezes well. You can serve it both chilled or at room temperature. This makes a pretty big batch, so don’t be afraid to halve it.

1 package – uncooked wild rice. (the original recipe called for wild rice blend, but I prefer the stronger flavors of only wild rice.)
2 cups – frozen roasted corn nibblets (I use Trader Joes)
1 cup – finely chopped celery
3/4 cup – shredded carrot
3/4 cup – Craisins
2/3 cup – toasted sunflower seeds
1/2 cup – finely chopped red onion
1/3 cup – raspberry vinegar
1 tbs – olive oil
1 tbs – low-sodium soy sauce
1 tsp – grated orange peel
1/2 tsp – pepper
Cook rice according to package directions: omit salt and fat. Cool.
Combine rice, corn and all other ingredients in a bowl; stir well; chill overnight to blend flavors.
Serve cold from fridge or bring to room temp if you prefer. (I like room temp., Dan likes cold)
Here is a close-up shot of the finished salad.