Tomato, Corn And Zucchini Salad With Brown Rice Recipe

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.

No additional tips available.

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

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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.

Tomato, Corn And Zucchini Salad With Brown Rice

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