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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This sounds like it would be a terrific salad to try, this is not one that I've tried as yet, but is on the list!! Ingredients:
3 cups water |
1 cup wild rice |
coarse salt |
2 fresh poblano peppers |
3 tablespoons extra virgin olive oil |
3 garlic cloves, minced |
1 1/2 cups corn kernels, from about 3 ears of corn |
1 (15 ounce) can black beans, drained and rinsed |
fresh ground black pepper |
2 scallions, thinly sliced |
2 tablespoons fresh cilantro, chopped |
1/4 cup fresh lime juice (from 2-3 limes) |
Directions:
1. 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, 45-50 minutes. Drain.
2. 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 down the side of each poblano and remove seeds. Cut into 1/2 inch dice.
3. 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.
4. Let cool slightly, then transfer to a bowl. Cover, and refrigerate until cold, abotu 1 hour. Stir in scallions, cilantro, and lime juice.
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