This Rice Summer Salad is a delicious, low-carb twist on the classic grain salad Tabbouleh. Featuring fiber-rich riced broccoli tossed with sweet corn, plump tomatoes, creamy goat cheese, fresh herbs, and creamy hummus dressing. Healthy, nutritious, and seriously delicious, you'll love this summer rice salad with broccoli! Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Preheat oven: Arrange your oven racks to the upper and lower third positions. Then preheat the oven to 450 degrees Fahrenheit (230 degrees C). Next, line 2 large rimmed baking sheets with aluminum foil for easy clean up and lightly grease the foil with non-stick cooking spray. Set the baking sheet pans aside.
Rice the broccoli: Working in batches, add the broccoli florets to the bowl of a food processor (SEE NOTES). Cover the food processor and pulse until the florets resemble grains of rice. Repeat with remaining florets. Then transfer all the broccoli rice to ONE of the prepared baking sheets. (Tip: Keep the food processor out - you'll need it to make the dressing in step 5.)Add corn to other baking sheet: Dump the corn kernels out onto the other prepared baking sheet.
Season veggies: Drizzle 1-2 tablespoons of oil all over the broccoli, and repeat with the corn. Then season each pan of veggies with 3/4 teaspoon of salt and a scant 1/4 teaspoon pepper. Toss the broccoli rice and spread it out in an even layer in the pan. Then toss the corn kernels and spread them out in a single layer in the pan.(Note: In the video I halved the recipe, so I'm using just one sheet pan.)
Roastveggies: Transfer both baking sheets to the preheated oven and bake, rotating the baking sheets from top to bottom and front to back half way through cooking, for 8-10 minutes, or until the rice and corn are tender. Set aside to cool. (SEE NOTES)
Meanwhile, make the dressing: Add all the ingredients for the dressing to the bowl of a food processor. Season with a generous pinch of salt and pepper. Then cover the processor and process until the dressing is super smooth. Taste and adjust for seasoning.
Toss rice salad: To a large bowl add the, broccoli rice, roasted corn, fresh parsley, fresh mint, and cherry tomatoes. Toss to combine. Add half of the dressing to the salad and toss again to coat.
Serve: Transfer the Rice Summer Salad to a serving bowl or to individual plates. Garnish the top of the salad with salty pepitas, crumbled cheese, and extra herbs if using. Serve with lemon wedges, pita chips, and the remaining dressing on the side. Enjoy!
Video
Notes
Riced Broccoli: If you don’t have a food processor, you can turn the broccoli into broccoli rice with a box grater, or you can use a chef’s knife to finely chop it. Alternatively, you can save time by purchasing a bag of broccoli rice at the grocery store.
If you want your corn to have a more charred appearance, cook the broccoli and corn according to the recipe instructions. Then remove the broccoli rice from the oven completely. Move the corn to the top shelf and switch the oven to broil. Broil for 2-4 minutes, or until charred to your liking.
The amount of water needed for the dressing depends on personal preference. Start with 1 ½ tablespoons of water, and add more water, a teaspoon at a time, until desired consistency is achieved.
If you prefer a spicier dressing, leave the ribs of the jalapeno intact.
Nutritional information is an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.