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.
Servings: 6
Calories: 136kcal
Ingredients
- 3 cups cooked wild or brown rice
- 1 lb zucchini
- 2 cups whole corn kernels
- 1/4 cup sliced scallions
- 4 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon maple syrup
- 2 teaspoons dill weed
- 1/2 teaspoon salt
Instructions
- Cook the rice according to the package instructions.
- While the rice is cooking, make the dressing by adding the lemon juice, Dijon mustard, maple syrup, dill weed, and salt to a small bowl and whisking together well. Set it to the side.
- Slice zucchini in half lengthwise, then slice into half-moons.
- I use frozen corn and defrost it by placing it in a colander and running warm water over it.
- Place zucchini slices, corn, rice, and scallions in a large bowl.
- Pour the dressing over the rice, zucchini, and other vegetables. Serve and enjoy!
Video
Notes
Tips & Suggestions:
Corn- You can use frozen corn in this salad; just be sure to thaw and drain it before adding it to the salad to maintain the best texture and flavor.
Protein- Add more protein to the salad by including ingredients like chickpeas, tofu, or edamame. These additions will make the salad more filling and turn it into a complete meal.
Storage- Store in an airtight container in the refrigerator for up to 3-4 days.
We have more healthy zucchini recipes on this website like our vegan zucchini bread and these dairy-free chocolate zucchini muffins.
Nutrition
Calories: 136kcal | Carbohydrates: 23.5g | Protein: 3.7g | Fat: 3.9g | Saturated Fat: 2g | Fiber: 2.2g | Sugar: 5.3g