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Southwest rice and corn salad with lemon dressing Recipe

   
 

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     Southwest rice and corn salad with lemon dressing

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
1 c long-grain white rice
1/4 c fresh lemon juice
4 T olive oil, divided
1 1/2 c fresh corn kernels (cut from 2 ears) or frozen corn kernels, thawed
1 c chopped fresh poblano chiles or green bell pepper
1 c diced seeded yellow bell pepper
1 c 1/2 inch cubes yellow zucchini
1 avocado, halved, peeled, diced
1/2 c thinly sliced onions
 
1/2 c chopped fresh cilantro

Instructions
Cook rice until just tender, 12-15 minutes. Drain and rinse in cold water. Drain again.
Meanwhile, whisk lemon juice and 3 T oil in small bowl. Season dressing to taste with salt and pepper.
Heat 1 T oil in large skillet over medium heat. Add corn, poblanos, yellow bell pepper, and zucchini. Sprinkle with salt and pepper. Saute until vegetables are just tender, 6-7 minutes; scrape into large bowl. Add rice, avocado, green onions, cilantro, and dressing. Toss to coat. Season with salt and pepper.


Originally Submitted
1/10/2011





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