Sprouted Wild Rice Salad

Name: Sprouted Wild Rice Salad
Ingredients: 1 cup Wild Rice; 1/2 cups Pinto Beans, Cooked; 1/2 cups Cherry Tomatoes, Quartered; 1/2 cups Fresh Corn; 1/2 cups English Peas, Chopped; 1/4 cups Carrots, Chopped; 1/4 cups Cilantro Leaves; 1 teaspoon Lime Zest; 1/2 whole Avocado, Chopped

9 ingredients

9 steps

Ingredients

1 cup Wild Rice
1/2 cups Pinto Beans, Cooked
1/2 cups Cherry Tomatoes, Quartered
1/2 cups Fresh Corn
1/2 cups English Peas, Chopped
1/4 cups Carrots, Chopped
1/4 cups Cilantro Leaves
1 teaspoon Lime Zest
1/2 whole Avocado, Chopped

Directions

1

Sprout the wild rice or use cooked wild rice that you've chilled. Mix all of the above ingredients in a bowl, except for the avocado.
2

Dressing for the salad
3

2 tablespoons extra virgin olive oil
4

2 tablespoons fresh lime juice
5

1 clove garlic finely chopped or mashed
6

1/4 teaspoon salt
7

1/4 teaspoon cumin
8

Blend all of the dressing ingredients in a small food processor, if you have one, or use a whisk. Pour the dressing over the wild rice and veggies and mix to coat everything. Sprinkle the avocado over the top. You can serve it right away but I think it's better if you let it sit in your frig for at least 30 minutes.
9

This will serve 2 as a main coarse or 4 as a side dish.