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Summer Vegetable Grain Salad

Cara Lanz
Summer vegetable grain salad is a zesty quinoa and wild rice salad that combines fresh corn, tomatoes, cucumbers, bell pepper, and green onions in a zesty lime, honey, Dijon vinaigrette. It’s a protein-packed and antioxidant-rich grain salad that’s a healthy make-ahead grilling side dish and easy meal prep lunch salad.
5 from 1 vote
Prep Time 10 mins
Total Time 10 mins
Course Appetizer, Salad, Side Dish
Cuisine American
Servings 4
Calories 274 kcal



  • 1 ½ cup wild rice, cooked
  • 1 cup quinoa, cooked
  • ½ cup seedless cucumber, diced
  • ½ cup red bell pepper, diced
  • ½ cup corn, fresh or frozen & thawed
  • ½ cup cherry tomatoes, sliced
  • 3 green onions, sliced
  • ¼ cup parsley or cilantro, chopped


  • 1 lime, zest and juice
  • 1 teaspoon honey
  • 1-2 teaspoons Dijon mustard
  • 1 teaspoon olive oil
  • ½ teaspoon garlic powder
  • 1 dash cayenne pepper (optional)
  • salt and pepper, to taste


  • In a large bowl, combine the wild rice, quinoa, cucumber, red bell pepper, corn, cherry tomatoes, green onions, and parsley.
  • In a small bowl, whisk together the lime juice and zest, honey, Dijon mustard, olive oil, garlic powder, cayenne pepper, and salt and pepper.
  • Toss the quinoa and wild rice mixture with the salad dressing. Refrigerate until ready to use. It will stay crisp in the refrigerator for a few days.


Calories: 274kcalCarbohydrates: 51gProtein: 10gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 26mgPotassium: 513mgFiber: 6gSugar: 5gVitamin A: 1172IUVitamin C: 41mgCalcium: 46mgIron: 3mg
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