Wild Rice Salad

Source: Martha Stewart Living, July 2008

adapted by http://theresalwaysthyme.blogspot.com

3 cups water

1 cup wild rice

Coarse salt

2 fresh poblano peppers

3 tablespoons extra-virgin olive oil

3 garlic cloves, minced

1 1/2 cups corn kernels (from about 3 ears) I used frozen!

1 can (15 ounces) black beans, drained and rinsed

Freshly ground pepper

2 scallions, thinly sliced (1/2 cup)

2 tablespoons chopped fresh cilantro

1/4 cup fresh lime juice (from 2 to 3 limes)

Bring water to a boil in a medium saucepan. Add rice and 2 teaspoons salt. Cover, reduce heat, and simmer until rice is al dente and some grains have split, 45 to 50 minutes. Drain.

Roast poblanos directly over a gas-stove burner or under a broiler, turning often with tongs, until charred on all sides. Place in a bowl, cover with plastic wrap, and let stand for 15 minutes. Rub poblanos with a paper towel to remove skins. Cut a slit down the side of each poblano, and remove seeds. Cut into 1/2-inch dice.

Heat oil in a large skillet over medium heat. Add garlic, and cook, stirring often, about 2 minutes. Add poblanos, and cook for 1 minute. Stir in corn, and cook for 3 minutes. Add wild rice and black beans, stirring to coat, and cook for 2 minutes. Season with salt and pepper.

Let cool slightly, then transfer to a bowl. Cover, and refrigerate until cold, about 1 hour. Stir in scallions, cilantro, and lime juice.