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`A terrific and versatile summer salad to make when basil, zucchini, and corn are abundant. It works well with quinoa, bulgur, rice, Job's Tears, millet, or barley,' writes Lorna Sass. 3 cups cooked grains 1 lb. small zucchini, halved and cut into 1/4-inch slices 2 cups cooked corn kernels 3/4 cup tightly packed minced fresh basil 1/4 cup thinly sliced scallion greens 1/4 cup olive oil 3 tablespoons freshly squeezed lemon juice or balsamic vinegar 1 teaspoon Dijon mustard 1/2 teaspoon sea salt, or to taste

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Place the cooked grains in a large serving bowl.

Add zucchini, corn, basil, and scallion greens; and toss.

In a food processor or jar, prepare the dressing by combining the remaining ingredients.

Pour the dressing over the grain mixture and toss well. Taste and add more lemon juice and salt if needed.

Variation: substitute fresh dill or coriander for the basil.

Serves 4 to 6.

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