Summer Salad Series: Brown Rice, Zucchini, and White Bean Salad with Lemon Basil Dressing

I promised a summer salad series, didn't I? Well, here's salad #2!

Scott was a fan of this salad for its heartiness. He's not always the biggest fan of citrusy or fruity salads, but this one is more substantial.

Notes: This salad turned out really well. Remember that brown rice is chewy, so cold brown rice will likewise be chewy. It's OK -- the chewy texture is great mixed in with the light veggies.

As with the last salad, this one involves the oven. If you'd rather not turn it on -- even at night -- you could leave the corn raw and just saute the zucchini.

This salad is also, like the last one, VTMK! I'm on a roll!

Ingredients:
1/2 cup brown rice
1 1/3 cups water
2 small zucchini
1 15 oz. can navy beans (or any white bean)
2 ears of corn
10-12 basil leaves
1 lemon
1 tablespoon herbs de provence
1/4 cup plus 1 1/2 tablespoons olive oil, divided
Salt
Pepper

Directions: Heat oven to 425.

Slice the zucchini into half-moon shapes. Toss on a foil-lined baking sheet with salt, pepper, and 1 1/2 tablespoons of olive oil. Pull off any dried leaves from the corn husks and slice off the tassels at the top. Bake them in the oven right on the oven rack. Bake the zucchini until it is fork tender. Both will take about 20-30 minutes.


Bring the rice and water to a boil, turn it to a simmer, and let it cook for 30-35 minutes.

While the rice is cooking, chop the basil, zest the lemon, and drain and rinse the beans.

When the zucchini, rice, and corn is done, add the rice and zucchini together. Strip the kernels off the ears of corn and add those to the pot. Add beans. Season everything with salt and pepper.

Juice the lemon and whisk the juice with the herbs de provence. Season with salt and pepper. Drizzle in 1/4 cup olive oil while whisking.

Pour the dressing over the salad, add the basil and lemon zest. Toss to combine well.

Chill for at least two hours or overnight. Serve cold and enjoy!