Wild Rice and Beans Salad with Fresh Corn and Poblanos is a terrific summer side dish to all kinds of grilled fare.
Frozen corn is easily substituted for fresh in this recipe.
- 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.