3 Sisters Wild Rice Salad
Ingredients
410g butternut squash – cut into 1-inch cubes
246g corn, kernels – fresh or frozen
1 tbsp olive oil – plus two teaspoons, divided
1/4 tsp salt
1/2 tsp chilli Powder
195g wild rice – rinsed
295ml water
270g black beans, canned, low-sodium – rinsed and drained
80ml lime juice – about 1 lime
Directions
Preheat oven to 220°C.
Toss the butternut squash and corn with 1 tbsp olive oil, salt, and chilli powder. Spread on a baking sheet and bake for 20-30 minutes, until the squash is tender enough to be pierced easily with a fork.
As the veggies roast, combine rice, water, and 1 tsp of olive oil in the Cooking Pot. Close the lid, select the BROWN RICE setting.
Once the rice has finished cooking, combine with the cooked squash and corn in a large bowl. Add black beans, lime juice, and the remaining 1 tsp of olive oil and toss to combine.
Nutritional information
Calories: 334.3 kcal |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
