Southwestern Wild Rice, Avocado, and Corn Salad

Last Updated on June 3, 2013 by Karen

I can safely say that it’s finally warmed up over here!  I’ve been complaining about the season and harboring this not-so-secret excitement for warm weather, but the reality is: I love spring when it is in fact spring-like.  Who doesn’t?  Between my last post and now, though, we’ve gone from pseudo-winter to full-blown summer without a sensible transition.  But, if I can stroll around town with a summery dress on, sandals on my feet, and without a jacket, I really have no reason to complain.  It also didn’t hurt that we just had one of those weekends where it’s deliriously warm and sunny, and you want to drag out the time spent in the outdoors for as long as possible.

After eating too much overly processed foods Since bikini-weather is upon us, it feels good almost mandatory to dive face-first into a big plate of whole grains and fresh crunchy vegetables, which, conveniently enough, are plentiful right now.  Avocado is one of the foods I didn’t grow up eating but discovered my love for in recent years.  When avocado is ripe, they are not that great for slicing or dicing, so I like to use it in a guacamole or mash it up and spread on toasts (with a sprinkle of salt, pepper, and lime juice…so simple and delicious!).  When avocado is semi-ripe, which is usually the case when you bring it home from the grocery store, I like to incorporate it into a salad like this one.

This fresh and bright dish is best eaten al fresco.  If perfect summery weather is not yet available, snuggling on the couch and hiding from the rain on a weeknight with a bowl of this isn’t a bad option.

Southwestern Wild Rice, Avocado, and Corn Salad
(Makes 3 cups)

2 tbsps grapeseed oil
1 tbsp lime juice
½ tbsp red wine vinegar
1 tbsp honey
¼ tsp ground cumin
½ tsp salt
¼ cup cilantro
1 cup wild rice
1 cup fresh or frozen corn
1 semi-ripe avocado, diced
1 plum tomato, seeded and diced

In a bowl, whisk together grapeseed oil, lime juice, vinegar, honey, cumin, and salt.  Place the remaining ingredients in a salad bowl and toss with the dressing. Refrigerate and serve cold.

*If the avocado is too ripe, you might want to combine the vegetables with the dressing, and then fold in the diced avocado last minute so that it doesn’t disintegrate too much.

*For extra flavors, top the salad with some crumbled cotija cheese.