Average: 4 (3 votes)
Active time
20 minutes
Total time
1 hour, 30 minutes
4 servings
Serving Size
1/4 recipe

2 ears corn, kernels removed from cob

2 ½ cups diced butternut squash

2 tablespoons olive oil, divided

¼ teaspoon salt, plus more to taste

¾ teaspoon chili powder

1 cup wild rice

1 (15-ounce) can black beans, drained and rinsed

juice of 1 lime

4 ounces queso fresco (can substitute feta), crumbled or diced

Pepper to taste

  1. Preheat oven to 425°F. Toss the corn kernels and butternut squash with 1 tablespoon of the olive oil, along with the salt and chili powder. Spread the seasoned veggies in a thin layer over a parchment-lined baking sheet and bake for 25-35 minutes, until golden, tossing halfway through.
  2. While the veggies are baking, cook wild rice according to package instructions, then drain off any excess water.
  3. In a large bowl, combine the cooked wild rice with the roasted corn and squash. Add the black beans, pepper, lime juice, and queso fresco, along with the remaining 1 tablespoon olive oil. Taste and adjust seasoning (salt and pepper) if necessary.
  4. Divide into 4 portions, and serve warm or chilled.

An Oldways recipe, courtesy of Kelly Toups


Calories: 470
Total Fat: 15g
Saturated Fat: 5g
Sodium: 530mg
Carbohydrate: 69g
Fiber: 13g
Total Sugar: 7g
Added Sugar: 7g
Protein: 20g

Yield: 4 servings

Serving Size: 1/4 recipe

How'd it Taste?

Great recipe, but not vegan unless you skip the cheese/substitute out
Hi Jon -- Glad you like the recipe! We've marked it as a recipe in our "Vegetarian and Vegan Diet" collection, which just means it fits in one of those two categories (in this case, it's a vegetarian one). You're quite welcome to skip the cheese if you're following a vegan diet.
This is such a delicious salad! I chose to make it vegan by leaving out the cheese, and it tasted amazing! I love the blend of veggies with the rice and it is a great side dish!

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