Super tasty, healthy, and nutritious summer vegetable rice salad made with corn, cherry tomatoes, red onion, parsley, lemon, a drizzle of olive oil, salt, pepper, and Right Rice. Ready in under 20 minutes, this light gluten-free, dairy-free, and grain-free recipe is perfect for dinner, lunch, and summer barbecues. A true fan favorite!
The most delicious summer corn salad
I am not sure about you, but I love a good summer grill out. They are so fun, always have delicious food, and give me an excuse to eat corn on the cob. Nothing beats a naturally sweet, perfectly juicy piece of corn. It is so tasty.
Funny enough, the idea for this refreshing and nourishing vegetable rice salad came from my love for corn on the cob and barbecues. I have noticed, that as good as the hot dogs and hamburgers are, grill out salads are usually not the best. Like don’t get me wrong, I have had many great tasty salads at family barbecues, but they always seem to be an afterthought of “let’s try to add some type of green to this meal.”
But… THIS SALAD….. this salad is the star of the show! It is so delicious, packed with flavor, and made with super fresh and healthy ingredients. Say goodbye to your boring side salad and say hello to this lettuce-less, wholesome and flavorful vegetable rice salad!
You won’t even be able to tell it is grain-free, gluten-free, and vegan! Yes, I said it…. this summer salad is fully plant-based and super low-carb.
Ingredients used to make summer corn vegetable salad
You guys know me, I hate to overbuy ingredients that I will use once and forget about. That’s why I love creating recipes with minimal, simple, and super easy ingredients. This flavorful, summer-y, naturally sweet, pasta-less pasta salad is out of this world. It is fresh, yummy, and above all super healthy and wholesome. This salad consists of lots of veggies, grain-less and gluten-free vegetable rice, and seasonings.
- Right Rice or orzo
- Cherry tomatoes
- Red onion
- Fresh parsley
- Olive oil or Avocado oil
- Salt & Pepper
Substitution options for summer grain-free rice salad
Don’t worry if you’re missing an ingredient or two! There are plenty of easy substitution swaps.
- Right Rice: You can use easily use orzo instead!
- Red onion: If you are missing this, you can use white onion.
- Red cherry tomatoes: You can use yellow tomatoes as well. Or omit if you do not fancy tomatoes and substitute with red bell pepper!
Want more protein? Add some grilled chicken to bulk up this delicious salad!
How to make this tasty Summer Vegetable Rice Salad
This recipe is not only tasty and healthy, but it is also super easy and simple to make. It is ready in under 20 minutes! Doesn’t that sound like heaven, because it sure does to me? This recipe is perfect for college students wanting to meal prep, mothers in a rush to make dinner juggling caring for their kids, and working professionals crunched for time. Forget about takeout!
To create this salad, start by bringing the measured amount of water to boil for the Right Rice. Put the entire packet of vegetable, grain-free Right Rice in the boiling water. Cover. Turn off heat. Let cook for 10 minutes.
In a separate pot, bring water to boil for the corn. Place in the pot and cook for the designated time.
Meanwhile, prep your sides: dice the red onion, roughly chop the parsley, halve the red cherry tomatoes.
Once corn is done, let cool and then carefully cut the corn off the cob.
After your Right Rice is done, uncover and stir to fluff it up. Add to a large bowl and add all your toppings on top.
Squeeze one lemon on top. Drizzle the olive oil. Season with salt and pepper. Mix the salad.
Serve at room temperate, and enjoy you healthy summer vegetable rice salad!
How to serve this flavorful healthy summer salad
I love eating this salad at room temperature. It’s refreshing, tangy, and scrumptious.
If you are meal prepping, enjoy this tasty and healthy salad straight from the fridge. No need to heat anything up. That is why it is perfect for lunch on the go or from a desk. This healthy summer vegetable rice salad is the ultimate meal prep winner!
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Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
Summer Vegetable Rice Salad
- 1 package of Original Flavor Right Rice, or orzo
- 1 1/4 cup corn off the cob
- 1 1/2 cup halved cherry tomatoes
- 1/4 cup diced red onion
- 3 Tbsp roughly chopped parsley
- 1 1/2 Tbsp lemon juice
- 1 Tbsp olive oil or avocado oil
- 1 tsp salt, or to taste
- 1 tsp pepper, or to taste
- Bring a pot of 1 1/3 cup of water to a boil. Add in one package of original flavor Right Rice. Cover pot with a lid, turn off the heat, and let cook for 10 minutes.
- Meanwhile, bring another larger pot to boil. Salt the water. Cook two to three pieces of corn for 5 minutes. Remove from water and let cool at room temperature.
- Meanwhile, cut your red cherry tomatoes in half, dice your red onion into small pieces, and pick parsley leaves off the stem and roughly cut them.
- In a large mixing bowl, add your cooked rice, corn, tomatoes, red onion, and parsley. Add salt, pepper, olive oil, and lemon juice. Mix.
- Serve at room temperature and store in fridge. Enjoy!
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