Southwest Rice and Corn Salad with Lemon Dressing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 c. long-grain white rice1/4 c. fresh lemon juice4 tbl olive oil, divided1.5 c. fresh corn kernels (cut from 2 ears) or frozen corn kernels, thawed1 c. chopped fresh poblano chiles or green bell pepper1 c. diced seeded yellow bell pepper1 c. 1/2 inch cubes yellow zucchini1 avocado, halved, peeled, diced1/2 c. thinly sliced green onions1/2 c. chopped fresh cilantro
Cook rice until just tender, 12-15 minutes. Drain and rinse in cold water. Drain again.
Meanwhile, whisk lemon juice and 3 tablespoons 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.
Number of Servings: 8
Recipe submitted by SparkPeople user CHRSTNE721.
Meanwhile, whisk lemon juice and 3 tablespoons 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.
Number of Servings: 8
Recipe submitted by SparkPeople user CHRSTNE721.
Nutritional Info Amount Per Serving
- Calories: 164.7
- Total Fat: 10.6 g
- Cholesterol: 0.0 mg
- Sodium: 11.7 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 3.4 g
- Protein: 2.7 g
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