Indigenous Foods Class Series- Four Sisters Pasdayapi Salad
¾ cup dried wild rice
1 (15 oz.) can black beans, drained and rinsed
1 cup cooked hominy
1 cup zucchini or summer squash, chopped
1 cup cucumber, chopped
1 cup turnips, peeled and chopped
1 cup cherry tomatoes (halved) or ground cherries, husks removed and rinsed
¼ cup green onion, thinly sliced
¼ cup fresh cilantro leaves
8 cups mixed salad greens
Topper: Roasted sunflower seeds
½ cup sunflower oil
¼ cup lime juice
2 Tbsp maple syrup
1 tsp ground cumin
½ tsp salt
Rinse ¾ cup dry wild rice in a bowl and gently rinse a few times with cold water until the water runs clear. Alternatively, you can rinse the wild rice in a strainer. In a medium saucepan, bring the wild rice and 2 cups of water to a boil. Reduce heat to medium-low and simmer for 20-25 minutes (or until tender). Remove from heat and cover with a lid for 5-10 minutes, then fluff with a fork. Set aside to cool.
Mix the remaining salad ingredients (except for the salad greens – set those aside) in a large bowl and stir in the cooked wild rice once it has cooled. In a small bowl, whisk together the salad dressing ingredients until well combined. Pour half of the dressing into the salad mixture and gently stir to combine.
Add a handful of greens to a serving bowl and spoon the salad mixture on top; drizzle with remaining dressing and garnish with sunflower seeds.
Recipe from Dream of Wild Health Youth Leaders Cookbook