Ensalada de espinacas y arroz salvaje con aderezo de limón y ajo

Ingredientes

• 1 cup wild rice
• 3 oz. fresh spinach
• 8 oz. grape/cherry tomatoes
• 1 orange bell pepper
• 1 cup sweet corn, cooked
• 3-4 green onions
• Optional: white beans, fresh herbs
• 3 Tbsp. fresh lemon juice*
• 1 garlic clove, minced
• 2 Tbsp. olive oil (optional)
• 1/8 tsp. salt

Preparación

1. 1

   Rinse and cook rice according to package directions. (I use a ratio of 1 cup wild rice to 4 cups water.)

2. 2

   Meanwhile, make the dressing: In a small bowl, whisk together all dressing ingredients and set aside. (Add some dried or fresh herbs if you'd like.)

3. 3

   Prepare the veggies: Dice bell pepper, slice green onions, halve/quarter the tomatoes, and roughly chop spinach. Place all veggies in a large bowl.

4. 4

   When rice is done cooking, drain any excess water and immediately add to the large veggie bowl. Toss to combine. (The heat from the rice will slightly wilt the spinach.)

5. 5

   Whisk the dressing again and pour over the salad. Toss to combine.

6. 6

   Serve immediately, or chill covered in the fridge for an hour or more to further develop flavors.