Native American-Inspired Corn & Wild Rice Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A vibrant, nutty salad featuring heirloom corn and wild rice, honoring authentic Indigenous ingredients and preparation methods. This native american-inspired salads (vegan) ready in about 15 minutes pairs kernels cut from cob heirloom corn, cooked wild rice, diced bell peppers into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 240 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups, kernels cut from cob heirloom corn
• 1/2 cup, cooked wild rice
• 1/2 cup diced bell peppers
• 1/4 cup diced red onion
• 1/4 cup, chopped fresh cilantro
• 2 tbsp lime juice
• 1, diced avocado
• 1 tbsp olive oil
• 1/4 tsp sea salt

Instructions

1. Step 1: In a large bowl, combine cooked wild rice, corn kernels, bell peppers, red onion, and cilantro.
2. Step 2: Whisk lime juice, olive oil, and salt together, then pour over the salad mixture and toss gently to coat all ingredients.
3. Step 3: Gently fold in diced avocado just before serving to prevent browning, ensuring even distribution without mashing.