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.
Ingredients
| 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
sliced |
|
| ¼ | cup |
cilantro
freshly chopped |
|
| ½ | tablespoon |
sesame seeds
toasted |
|
| 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 |
|
Directions
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.
Nutrition Facts
Serving Size 255g (9.0 oz)
Maria
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 agoMaria, 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 :-)
happyzhangbo