Tomato, Corn And Zucchini Salad With Brown Rice

Name: Tomato, Corn And Zucchini Salad With Brown Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cooked brown rice (can easily substitute quinoa or pasta); 1 medium zucchini (about 2 cups raw), quartered lengthwise and diced; 1 cup cherry tomatoes, halved; 1 ear corn; crumbled feta for garnish; 1 leek, diced (about 3/4 cup); 5 green onions, diced (about 1 cup); 1 Tbs chopped basil; 2 Tbs olive oil; 2 Tbs white balsamic vinegar; 2 tsp grainy dijon mustard; salt to taste

Servings: persons

2 cups cooked brown rice (can easily substitute quinoa or pasta)
1 medium zucchini (about 2 cups raw), quartered lengthwise and diced
1 cup cherry tomatoes, halved
1 ear corn
crumbled feta for garnish
1 leek, diced (about 3/4 cup)
5 green onions, diced (about 1 cup)
1 Tbs chopped basil
2 Tbs olive oil
2 Tbs white balsamic vinegar
2 tsp grainy dijon mustard
salt to taste

1
Bring water to boil for the corn; when boiling, place ear of corn into water and cook until tender, about 5 minutes. Drain and rinse under cool water. To remove corn from cob, stand the corn lengthwise on a cutting board and slice top to bottom with a sharp knife.
2
While the water is coming to a boil, heat a pan over a medium flame. Saute zucchini until golden but not completely soft. Combine brown rice, tomatoes, corn and zucchini in a large bowl. Set aside.
3
Meanwhile, saute green onion and leeks until they just begin to soften, about 5-7 minutes. Spoon into a food processor. Add olive oil, balsamic vinegar, mustard, basil and salt and process until blended. Spoon this over the salad ingredients and mix together. Top with crumbled feta cheese.
4
Can be prepared in advance and refrigerated.

875

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups cooked brown rice (can easily substitute quinoa or pasta), 1 medium zucchini (about 2 cups raw), quartered lengthwise and diced, 1 cup cherry tomatoes, halved, 1 ear corn, and more.

Yes, Tomato, Corn And Zucchini Salad With Brown Rice falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!