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Wild Rice Salad

Prep Time20 mins
Cook Time1 hr
Servings: 6 servings


For the salad:

  • 1 cup uncooked wild rice/brown rice blend
  • ¼ cup sliced almonds
  • ½ cup cooked corn kernels
  • ¼ cup dried cranberries
  • 2 tablespoons chopped red onion
  • 2 tablespoons chopped fresh parsley

For the dressing:

  • ½ clove garlic minced
  • tablespoons fresh lemon juice
  • 2 teaspoons white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sugar
  • ¼ cup olive oil
  • teaspoon salt
  • teaspoon pepper


  • Cook wild rice blend according to package instructions. Do not season the rice. Remove from heat and let cool slightly.
  • In a large bowl, add all dressing ingredients. Taste dressing and add more seasoning, if necessary. Add rice, almonds, dried cranberries, corn, onion, and parsley. Toss together to combine. Serve immediately or chill until planning to serve. Salad will stay good in the fridge for up to 3 days.


Recipe adapted from Bon Appetit