Zucchini Corn Salad

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This Zucchini Corn Salad is an easy sweet corn, zucchini, and rice salad with a tangy dijon mustard dressing. The dish is super versatile and comes together in a flash!

Zucchini Corn Salad

If you have zucchini blowing up your garden, this is a terrific recipe to use up some of those. This is a delicious dish in any season especially since zucchini can usually be found year-round.

This salad is amazing because it’s…

  • Light
  • Packed full of wholesome ingredients
  • Fresh
  • Filling
  • Zesty
  • Herby
  • Simply delicious
zucchini whole and sliced on dark wood cutting board

Rice steamers make getting dinner ready easy

Since I use a rice steamer, this recipe can be ready in less than 30-minutes.

The great thing about rice steamers is that all I have to do is add the rice and water, then just hit the button and walk away. The rice–or quinoa, bulgur, or other grains–will cook without having to be around for stirring and monitoring cook times.

When the rice is ready, it switches over to ‘keep warm’ mode until we are ready to eat, even if it’s many hours later. And, it cooks perfectly every time!

For this recipe, I usually cook the rice ahead of time, then add veggies and dressing to serve when dinnertime rolls around.

Simple Dijon mustard dressing

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

The thing that makes this dish so delicious is the lemony Dijon dressing, and it’s so simple to make with only a few ingredients— lemon juice, Dijon mustard, agave (or another sweetener), dill weed, and salt.

Simply whisk all of these together and pour over the rice, zucchini, and other vegetables. It can even be used as a salad dressing or with other dishes.

Zucchini Corn Salad. dressing
Whisk Dijon dressing ingredients together in a small bowl.

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

Nutrition in zucchini

Because zucchini has such a high water content, it’s very low in calories.

One medium raw zucchini with its skin on contains just 31 calories. That same zucchini contains no fat and cholesterol. If you’re trying to cut down on calories, fat or cholesterol, zucchini is an excellent choice.–LiveStrong

I am often asked which knives I use personally, and I have to say that it is Victorinox. They are the same company that makes Swiss Army Knives and the quality is excellent.

This is a simple yet nourishing whole-grain salad that will tame the hungriest of appetites!

Recipe adapted from Dr. Neal Barnard’s book, Breaking the Food Seduction.

Recipes for zucchini squash

This post may contain affiliate links. Read my full disclosure here.

Zucchini Corn salad
4.73 from 11 votes

Zucchini Corn Salad

This simple yet nourishing whole grain salad will tame the hungriest of appetites! Recipe adapted from Dr. Neal Barnard's book, Breaking the Food Seduction.
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 6

Ingredients 

  • 3 cups cooked wild or brown rice
  • 1 lb small zucchini
  • 2 cups whole corn kernels
  • 1/4 cup sliced scallions
  • 4 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon agave or other sweetner optional
  • 2 teaspoons dill weed
  • 1/2 teaspoon salt

Instructions

  • Slice zucchini in half lengthwise, then slice into half-moons.
  • I use frozen corn and defrost by placing in a colander and running warm water over it.
  • Place zucchini slices, corn, rice, and scallions in a large bowl.
  • In another bowl, whisk together the lemon juice, Dijon mustard, agave (if using), dill weed, and salt.
  • Pour sauce mixture over rice and vegetables and toss well. Serve warm or chilled.

Video

Notes

For this recipe, I usually cook the rice ahead of time, then add veggies and dressing to serve when dinnertime rolls around.

Nutrition

Calories: 136kcal | Carbohydrates: 23.5g | Protein: 3.7g | Fat: 3.9g | Saturated Fat: 2g | Fiber: 2.2g | Sugar: 5.3g

Disclaimer

To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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About Terri Edwards

Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy.  I’m so glad you’re here! Read More…

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8 Comments

  1. Thanks Terri! This looks good and simple enough for it to be a go to in my food program. I don’t know what I would do if wonderful people like yourself didn’t come up with these things!

  2. This salad was delicious. A couple days later I used it for the base of Refrigerator soup. What a great taste. Thank you for the recipe.

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