Southwest Rice and Corn Salad with Lemon Dressing |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Ingredients:
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 |
Directions:
1. Cook rice until just tender, 12 to 15 minutes. Drain and rinse in cold water. Drain again.
2. Meanwhile, whisk lemon juice and 3 tablespoons oil in small bowl. Season dressing to taste with salt and pepper.
3. Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add corn, poblanos, yellow bell pepper, and zucchini. Sprinkle with salt and pepper. Sauté 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.
4. Per serving: 224.8 kcal calories, 41.8 % calories from fat, 10.4 g fat, 1.5 g saturated fat, 0 mg cholesterol, 30.4 g carbohydrates, 3.4 g dietary fiber, 2.6 g total sugars, 27.0 g net carbohydrates, 3.8 g protein Nutritional analysis provided by Bon Appétit
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