Farmers Market Mushroom Salad

Courtesy of Mushroom Council

Servings: 6
Prep Time: 10 Min.
Cook Time: 10 Min.

* 3 Tbsp. olive oil, divided
* 1 lb. mushrooms, sliced
* 1 c. zucchini, chopped
* 2 c. fresh corn kernels, cut from the cob
* 2 c. cooked brown rice
* 1 Tbsp. fresh lemon juice
* 2 bell peppers of varying colors, diced
* 1/2 c. fresh thyme leaves or 1 Tbsp. dried
* 2 beefsteak tomatoes, sliced
* 1/2 c. arugula

1. Heat two Tbsp. olive oil in large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about five mins. or until mushrooms become red-brown on one side. Flip and cook about five mins. more, until other side is same color; set aside.
2. Sauté zucchini for about five mins. adding additional olive oil to skillet if necessary. Turn off heat and add corn and rice; stir to combine. Cook for an additional 3 to 5 mins. to warm ingredients. Drizzle with remaining olive oil and lemon juice and gently stir in bell pepper and thyme; season with salt and pepper.
3. Arrange tomatoes and arugula on a plate; pour on rice mixture and top with mushrooms. May be served warm or cold.

* Recipe and photos courtesy of the Mushroom Council and mushroominfo.com

Calories: 150;   Total Fat: 6g;   Saturated Fat: 1g;   Cholesterol: 0mg;   Total Carbs: 21g;   Fiber: 3g;   Protein: 4g;   Sodium: 15mg;