Wild Rice and Beans Salad with Fresh Corn and Poblanos

Wild Rice Salad

Wild Rice and Beans Salad with Fresh Corn and Poblanos is a terrific summer side dish to all kinds of grilled fare.

Wild Rice and Beans Salad with Fresh Corn and Poblanos 

Print This Recipe Total time Yield 4–6Source Martha Stewart LivingPublished

Frozen corn is easily substituted for fresh in this recipe.

Wild Rice Salad


  • 3 cup water
  • 1 cup wild rice
  • coarse salt
  • 2 fresh poblano peppers
  • 3 tablespoon extra-virgin olive oil
  • 4 clove garlic (peeled and minced)
  • 1 ½ cup fresh corn kernels (from about 3 ears)
  • 1 (15 oz black beans (rinsed and drained
  • freshly ground pepper
  • ½ cup thinly sliced scallions
  • 3 tablespoon chopped fresh cilantro
  • ¼ cup freshly squeezed lime juice


Bring water to a boil in a medium saucepan. Add rice and 2 teaspoons salt. Cover, reduce heat, and simmer until rice is al dente and some grains have split, 45 to 50 minutes. Drain.

Roast poblanos directly over a gas-stove burner or under a broiler, turning often with tongs, until charred on all sides. Place in a bowl, cover with plastic wrap, and let stand for 15 minutes. Rub poblanos with a paper towel to remove skins. Cut a slit down the side of each poblano, and remove seeds. Cut into ½‑inch dice.

Heat oil in a large skillet over medium heat. Add garlic, and cook, stirring often, about 2 minutes. Add poblanos, and cook for 1 minute. Stir in corn, and cook for 3 minutes. Add wild rice and black beans, stirring to coat, and cook for 2 minutes. Season with salt and pepper.

Let cool slightly, then transfer to a bowl. Cover, and refrigerate until cold, about 1 hour. Stir in scallions, cilantro, and lime juice.