It's officially summer! Bring on all the barbecues and side dishes. So, today I'm sticking with that theme and bringing you this great summer salad. This Wild Rice and Black Bean Salad is a great one to make in advance and keep in the fridge for easy summer eating.
Yes, it really and truly is summer now. There's no running or hiding, it's here and in full force. Mind you, our temperatures are beautiful with northerly winds and temps not rising above the mid twenties. Summer perfection. Oh, how I love days like these.
We generally always do something to celebrate the start of summer. My husband is a real earth lover, he's a Sagittarius. If that has anything to do with it or not, I have no clue. But when it comes to equinox changes he get's all fired up. So tonight we'll probably just take a stroll down the road to see the sun setting on it's brightest day of the year.
Who's excited for summer? Well, I kind of am this year. I'm mostly excited about my new barbecue . I wrote about that in yesterday's post. If you feel up to some barbecue amusement, you can click here and see what that was all about. And for those of you that may be interested, I did try it out last night and it's fantastic. How did let the suffering go on for so long...boohoo. Anyway, I'm in barbecue heaven and looking forward to firing that thing up through the many long and hot summer's days ahead.
Tonight I've already got some barbecue chicken in mind.
And speaking of summer, this weekend we have the local Noche de San Juan to look forward to. It's a once night a year even where you can officially have a fire on the beach. Well, it's kind of official slash unofficial these days. Word on the street says, no fires. But everyone does and the police seem to be fine with as long as you put them out. At least, that's always been our experience. So, we'll see what happens on Sunday night this year. If nothing else, it's an evening on the beach and I don't usually complain about that. My favourte beach times are sunrise and sunset anyway. You can keep the midday sun for the lizards.
But keeping sun soaking and beach fires aside for a minute, we have a salad to talk about and it's a pretty great one for summer. Oh, just one more thing. Last week I posted A Summer Salad Roundup on the blog! It's a great collection of 15 summer salads that you just might want to check out. Click here to get all your summer salad needs.
Notes about the salad:
First of all, let's talk about cooking wild rice. I find generally you need two parts water to one part rice and no more. Wild rice will be tougher than any white rice. So, if you are new to using it, you are not looking for a soft texture with the end result. The rice will have a bit of a bite.
You can use fresh or canned corn, either will work just fine. I had corn on the cob, but it was the pre cooked corn that comes vacuum packed. Fresh corn is hard to come by here and quite expensive when you do find it.
As for the beans, you can soak and cook your own or used jarred beans. Either way, it will still be a great salad. Soaking and cooking the beans is not included in the preparation or cooking time for this recipe. Although I did soak and cook my own beans. I did a batch and then froze the ones I wasn't using. If you are going down the dry beans route, soak them for about 8 hours. I usually change the water once through the soaking process. Then you change the water and cook them over a low heat for about 1 1/2 to 2 hours or until they are cooked. You may need to top up the water through cooking. Again, this isn't included in this recipe.
This salad really needs to be made a little bit in advance before serving. I would recommend at least an hour in the fridge before serving. As well, it will keep in the fridge for about two days.
Happy salad making friends and enjoy the summer solstice!
Wild Rice and Black Bean Salad
Serves 4 / Prep time: 15 minutes / Cook time: 20 minutes / Chill time: 1 hour
For the salad:
1 Cup/185 grams wild rice, uncooked
2 Cups/480 ml boiling water
1 Cup black beans, cooked
2 Ears of corn, cooked
1 Pint cherry tomatoes, quartered
For the dressing:
1/3 Cup/80 ml olive oil
Juice of two lemons
Zest of two lemons
2 Tablespoon white wine vinegar
2 Garlic cloves, crushed
1 1/2 Tablespoons sugar
1 Teaspoon cumin
1/2 Teaspoon red pepper flakes
1 Teaspoon salt
Fresh ground black pepper
Top with fresh cilantro
In a medium saucepan set over medium to low heat add the rice and boiling water. Stir well, cover and leave to cook for about 15 - 20 minutes or until the water has evaporated.
Fluff the rice with a fork and spread out on a baking tray to cool.
In a large salad bowl combine, the rice, beans, corn and tomatoes. Stir and set aside.
Make the dressing.
In a small jar or bowl, combine all of dressing ingredients. Shake or whisk well. Pour over salad and stir well to combine. Cover and refrigerate for at least an hour before serving.
Will keep in the fridge for about two days.
Click the downloadable link below to print recipe!
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