SWEST RICE & CORN SALAD w/LEMON DRESSING

By BobD

Ingredients

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

Details

Servings 8
Adapted from epicurious.com

Preparation

Step 1

Cook rice until just tender, 12 to 15 minutes. Drain and rinse in cold water. Drain again.

Meanwhile, whisk lemon juice and 3 tablespoons oil in small bowl. Season dressing to taste with salt and pepper.

Heat 1 tablespoon oil in large nonstick skillet over medium heat.

Add corn, poblanos, yellow bell pepper, and zucchini. Sprinkle with salt and pepper.

Saute until vegetables are just tender, 6 to 7 minutes; scrape into large bowl.

Add rice, avocado, green onions, cilantro, and dressing; toss to coat.

Season with salt and pepper.