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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You can add this Southwest rice and corn salad with lemon dressing recipe to your own private DesktopCookbook.