Roasted Corn & Tomato Wild Rice Salad

Roasted corn and tomato wild rice salad in a bowl.

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Roasted Corn & Tomato Wild Rice Salad

This wild rice salad is full of flavor with roasted corn, cherry tomatoes, kale, and walnuts, all tossed in a tangy red wine vinaigrette.

Prep Time15

Cook Time40

Total Time55

Course: Salads

Cuisine: American

Servings:

Author: Paige Adams

Ingredients

For rice

1 cup wild rice
Water

For corn and tomatoes

3 ears corn, kernels sliced off
1 pint cherry tomatoes or grape tomatoes, halved
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper

For vinaigrette

1 garlic clove, minced
1 tablespoon whole grain mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons red wine vinegar
1 lemon, juice
1/4 cup olive oil

For salad

1 cup chopped kale leaves
3 scallions, thinly sliced
1/3 cup chopped toasted walnuts
1 tablespoon chopped parsley

Instructions

Preheat the oven to 400 degrees F.
For the rice, bring a large pot of water to a boil over high heat. Add the rice and continue boiling until the rice is tender, about 35-55 minutes. The rice should be tender with a chewy bite. Drain the rice and put it back in the pot. Then let it rest for 10 minutes and fluff it with a fork. (You can spread it across a plate to get it to cool down faster.)
On a sheet pan, toss the corn and tomatoes with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Spread them into a single layer across the pan, arranging the tomatoes, so they are cut side up.
Roast the corn and tomatoes for 30-35 minutes until the corn is golden brown on the edges and the tomatoes are wrinkled.
While the vegetables are in the oven, make the vinaigrette. Whisk the garlic, mustard, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, red wine vinegar, lemon juice and 1/4 cup olive oil in a small bowl.
To assemble the salad, combine the rice and kale in a large bowl. Pour in half the dressing, stirring to combine.
Fold in the roasted corn and tomatoes, scallions, walnuts and parsley, drizzling in more dressing as desired.

Notes

You can make the rice 2 days in advance. Let it cool to room temperature before you transfer it to an airtight container to store in the refrigerator.

Also, you can make the vinaigrette up to 2 days in advance. Keep it in an airtight container in the fridge. Let it sit at room temperature for 15 minutes and whisk it together. Wait to combine the dressing and the rice until you are about to make the salad to serve it.

Keep wild rice salad leftovers in one container and the dressing in another up to 3 days.

You can substitute fresh corn with canned corn or frozen corn:

For canned corn, rinse it in a colander and pat off the excess water with a towel before stirring it with the tomatoes, oil, salt and pepper.
For frozen corn, do not thaw it. Stir it with the tomatoes, oil, salt and pepper and roast it. You will likely need to add a few minutes to the roasting time.
One ear of corn is about 1 cup of kernels, so you will need around 3 cups of corn kernels for the recipe.

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