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Veggie and Rice Salad with Soy-Maple Dressing

Veggie and Rice Salad with Soy-Maple Dressing Veggie and Rice Salad with Soy-Maple Dressing Veggie and Rice Salad with Soy-Maple Dressing

This colorful yet flavorful salad is made with assorted vegetables and cooked rice, tossed with a light and tasty soy-maple dressing. It's a refreshing summer salad that can be served with any BBQ. Make it a day ahead, put in the frige, it tastes even better next day.













Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber


Soymaple dressing:
2 tablespoons soy sauce, tamari
½ tablespoon rice vinegar
2 tablespoons olive oil, extra-virgin
1 tablespoon maple syrup
½ tablespoon sesame oil
1 clove garlic
freshly minced
2 each scallions, spring or green onions
¼ cup cilantro
freshly chopped
½ tablespoon sesame seeds
For the salad:
1 cup -
soy beans, 1 package
1 teaspoon olive oil
1 clove garlic
freshly minced
2 cups corn
fresh or frozen
1 each carrots
peeled and cut into small cubes
1 each sweet red bell peppers
cut into small cubes
2 each celery stalks
thinly sliced
1 cup peas, frozen
or fresh
2 cups rice, cooked
brown rice or white rice


To make the dressing:

In a bowl, mix together all the dressing ingredients until well blended. Set aside.

To make the salad:

Bring a pot of slightly salted water to a boil, cook the soy bean for 6 to 8 minutes, rinse under cold running water, drain well, and squeeze the beans out of the shells, add into a large mixing bowl.

Meanwhile in a medium nonstick skillet, add the oil, heat until hot over medium heat.

Stir in garlic, and cook for about 30 seconds until very fragrant.

Add corn, and toast it in the pan for about 8 minutes, stirring often, until most of the corn kernels become golden and brown. Transfer to the mixing bowl.

Add carrots, red bell pepper, celeries, peas and rice to the large mixing bowl with cooked soy bean and toasted corn.

Stir until well mixed.

Pour the dressing over the salad, and toss until evenly coated.

Adjust the seasoning to taste by adding more soy sauce, rice vinegar and maple syrup if needed.

Serve or cover and put in the refrigerator until your meal is ready.

The salad can be made 1 day ahead, let all the flavor marry in the frige overnight.


* not incl. in nutrient facts

Add review





This is an awesome site with delectable recipes! It seems we have the same taste in foods....=> I was looking at your profile, I wanted to give you a tip on the dish description per your profile instructions, but didn't find an email address. I will leave it here, I hope you find it helpful!

When describing a dish with two equal attributes such as light and tasty, it is best understood as "light and tasty" versus "light yet tasty" The reason is that 'yet' is more like the word 'but' so it means that you are stating that even though attribute one is less than desirable, attribute two makes up for it. I don't believe that is your intention in the description of the Rice and Veggie Salad which I am soooo going to make!!

I *love* your site!!

about 11 years ago

Maria, so happy to hear that you love our site and this recipe, which is a huge encouragement for me to develop more delicious and healthy recipes!

Thanks for your well-written and detailed explanation about the differences between "and" and "yet", which I truly appreciated. Just updated my description according to your comment :) Always feel good to learn something new!

Please let me know how your salad turns out in the end, hopefully you will enjoy it as much as I do.

Happy Cooking :-)


Nutrition Facts

Serving Size 255g (9.0 oz)
Amount per Serving
Calories 29334% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 493mg 21%
Total Carbohydrate 15g 15%
Dietary Fiber 4g 17%
Sugars g
Protein 12g
Vitamin A 77% Vitamin C 78%
Calcium 5% Iron 12%
* based on a 2,000 calorie diet How is this calculated?


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