Rice, Zucchini, and Corn Salad

HealthyChanges2010
HealthyChanges2010 Posts: 5,831 Member
edited September 21 in Recipes
Rice, Zucchini, and Corn Salad

Directions

Makes 6 servings

3 cups cooked brown rice
1 pound small zucchini, cut in half lengthwise and sliced into half moons
2 cups cooked fresh, frozen, or canned corn
1/4 cup thinly sliced green onions
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
2 teaspoons dried dill weed
1/2 teaspoon salt

Combine rice, zucchini, corn, and green onions in a large bowl. Whisk together remaining ingredients. Pour over rice and vegetables and toss well. Serve warm or thoroughly chilled.

Nutrition Information


Per 1-cup serving:

Calories: 203
Fat: 5.9 g
Saturated Fat: 0.9 g
Calories from Fat: 26.1%
Cholesterol: 0 mg

Protein: 4.4 g
Carbohydrates: 35.4 g
Sugar: 3.5 g
Fiber: 5.5 g

Sodium: 248 mg
Calcium: 30 mg
Iron: 1.2 mg
Vitamin C: 7.5 mg
Beta-Carotene: 369 mcg
Vitamin E: 0.8 mg

Recipe from Breaking the Food Seduction by Neal Barnard, M.D.; recipe by Jo Stepaniak; © Jo Stepaniak 2005, published by permission.

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