Veggie & 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.
Yield
4 servingsPrep
15 minCook
15 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Soymaple dressing: | |||
| 3E+1 | ml |
soy sauce, tamari
|
|
| 7.5 | ml |
rice vinegar
|
|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 15 | ml |
maple syrup
|
|
| 7.5 | ml |
sesame oil
|
|
| 1 | clove |
garlic
freshly minced |
|
| 2 | each |
scallions, spring or green onions
sliced |
|
| 59 | ml |
cilantro
freshly chopped |
|
| 7.5 | ml |
sesame seeds
toasted |
|
| For the salad: | |||
| 237 | ml |
-
soy beans, 1 package |
* |
| 5 | ml |
olive oil
|
|
| 1 | clove |
garlic
freshly minced |
|
| 473 | ml |
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 |
|
| 237 | ml |
peas, frozen
or fresh |
*
|
| 473 | ml |
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.
