Wild Rice and Blue Corn Salad with Smoked Paprika Vinaigrette
A vibrant, earthy salad featuring nutty wild rice and sweet blue corn, tossed in a tangy vinaigrette with a hint of smokiness. This american-inspired salads (vegan) ready in about 65 minutes pairs Wild rice, Blue corn, Cherry tomatoes 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 320 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
- 1 cup Wild rice
- 1/2 cup Blue corn
- 1 cup Cherry tomatoes
- 1/4 cup Red onion
- 1/4 cup Fresh cilantro
- 1 tsp Smoked paprika
- 3 tbsp Extra-virgin olive oil
- 2 tbsp White wine vinegar
- 1 tsp Honey
- 1/4 tsp Salt
- 1/8 tsp Black pepper
Instructions
- Step 1: Bring 2 cups of water to a boil in a medium saucepan, add 1 cup wild rice and 1/4 tsp salt, reduce heat to low, cover, and simmer for 45 minutes until tender and water is absorbed, then fluff with a fork and let cool completely.
- Step 2: In a small bowl, whisk together 3 tbsp extra-virgin olive oil, 2 tbsp white wine vinegar, 1 tsp honey, 1 tsp smoked paprika, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified.
- Step 3: In a large bowl, combine the cooled wild rice, 1/2 cup cooked blue corn, 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, and 1/4 cup chopped cilantro, then pour the vinaigrette over and toss gently until evenly coated.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Wild Rice and Blue Corn Salad with Smoked Paprika Vinaigrette take to make?
Total time is about 65 minutes (20 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Wild Rice and Blue Corn Salad with Smoked Paprika Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep wild rice from drying out.
Can I substitute ingredients in Wild Rice and Blue Corn Salad with Smoked Paprika Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Wild Rice and Blue Corn Salad with Smoked Paprika Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Wild Rice and Blue Corn Salad with Smoked Paprika Vinaigrette vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
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