Spicy Wild Rice Salad

• Salad
• 2/3 cup wild black rice
• 1 cup cooked corn
• 1 tomato
• 1 orange bell pepper
• 1 bunch cilantro
• 2 jalapeno peppers
• 1 cup raw almonds (or buy toasted, unsalted)
• 1/2 red onion
• 1/2 cucumber
• Dressing
• 1 lemon (juice)
• 1/2 cup extra virgin olive oil
• 1 teaspoon sea salt
• 1 teaspoon black pepper

1. Add your wild rice to a saucepan and bring to the boil. Simmer for 45 minutes til it is nutty and firm, but soft inside. You'll see the black husk split from the grain, giving it a wonderful flecked appearance. Drain, rinse in cold water and allow to cool (I spread it on a cold plate and it was all cool by the time I finished chopping).
2. In a 350F oven, toast your whole almonds for 10 minutes, and allow to cool.
3. Finely chop(I like to cube) your tomato, bell pepper, cucumber, jalapeno and red onion so they are all even in size. Roughly chop your almonds and cilantro, and add these ingredients to a large bowl along with the cooked corn. Stir it all through and see how pretty it looks!
4. To make the dressing, juice your lemon and add to a small jar. Add your extra virgin olive oil, salt and pepper, and shake it to combine.
5. Poor your dressing over the salad and give it a good stir. Check the seasoning to taste, it should be wonderfully spicy and zesty from the lemon, but nutty from the wild rice and almonds. Utterly delicious!

salad, wild black rice, corn, tomato, orange bell pepper, cilantro, peppers, almonds, red onion, cucumber, dressing, lemon, extra virgin olive oil, salt, black pepper

Taken from food52.com/recipes/17089-spicy-wild-rice-salad (may not work)