Southwest Rice and Corn Salad with Lemon Dressing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup long-grain white rice1/4 cup lemon juice4 Tbs olive oil, divided1 1/2 corn fresh or defrosted frozen1 cup chopped fresh poblano chiles or green bell pepper1 cupdiced seeded yellow bell pepper1 cup 1/2 inch cubes yellow zucchini1 avocado, halved, peeled, diced1/2 cup thinly sliced green onions1/2 cup chopped fresh cilantro
Cook rice until just tender, 12 to 15 minutes. Drain and rinse in cold water. Drain again.
Meanwhile, whisk lemon juice and 3 Tbs oil in a small bowl. Season dressing to taste with salt and pepper.
Heat 1 Tbs oil in large nonstick skillet over medium high heat. Add corn, poblanos, yellow 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 salth and pepper.
Number of Servings: 8
Recipe submitted by SparkPeople user CHEFSOPHIE.
Meanwhile, whisk lemon juice and 3 Tbs oil in a small bowl. Season dressing to taste with salt and pepper.
Heat 1 Tbs oil in large nonstick skillet over medium high heat. Add corn, poblanos, yellow 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 salth and pepper.
Number of Servings: 8
Recipe submitted by SparkPeople user CHEFSOPHIE.
Nutritional Info Amount Per Serving
- Calories: 189.1
- Total Fat: 7.8 g
- Cholesterol: 0.0 mg
- Sodium: 6.3 mg
- Total Carbs: 29.8 g
- Dietary Fiber: 2.0 g
- Protein: 3.2 g
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