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!
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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 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 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 other 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.
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
This is a simple yet nourishing whole grain salad that will tame the hungriest of appetites!
To adjust the serving sizes of any of my recipes, simply go to the ‘Servings’ listed in the recipe card right above the ingredients list. Hover over the number of servings, and a sliding bar will appear. Slide to the number of servings you would like, and the ingredients will automatically adjust the amounts.
Recipe adapted from Dr. Neal Barnard’s book, Breaking the Food Seduction.
Other Great Salad Recipes
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- 3 cups cooked wild or brown rice
- 1 lb small zucchini
- 2 cups whole corn kernels
- 1/4 cup sliced scallions
- 4 Tbsp lemon juice
- 2 tsp Dijon mustard
- 1 tsp agave or other sweetner optional
- 2 tsp dill weed
- 1/2 tsp salt
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.
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