Corn-and-Wild Rice Salad

1 1/2 cups uncooked wild rice blend (such as Lundberg Farms)
2 cups fresh corn kernels (about 4 ears)
1 cup finely chopped celery
3/4 cup shredded carrot
3/4 cup dried cranberries or Craisins (about 3 ounces)
2/3 cup sunflower seeds or unsalted pumpkinseed kernels, toasted
1/2 cup finely chopped red onion
1/4 cup raspberry vinegar
1 tablespoon olive oil
1 tablespoon low-sodium soy sauce
1 teaspoon grated orange peel
1/2 teaspoon pepper

Recipe Directions
Cook rice according to package directions; omitting salt and fat. Set aside; cool.
Combine rice, corn, and remaining ingredients in a bowl; stir well. Cover and chill.

Yield: 8 servings