Wild Rice-And-Corn Salad

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Southern Living


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1 cup cooked wild rice

2 (11-ounce) cans white shoepeg corn, drained and rinsed

1/2 cup mayonnaise

3 green onions, chopped

1 (8-ounce) can water chestnuts, drained and chopped

1/4 teaspoon salt

1/4 teaspoon pepper

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