Southwest Rice and Corn Salad with Lemon Dressing

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Southwest Rice and Corn Salad with Lemon Dressing calories by ingredient
Submitted by:

Introduction

This is a wonderful summer salad from April 2010 Bon Appetite This is a wonderful summer salad from April 2010 Bon Appetite
Number of Servings: 8

Ingredients

    1 cup long-grain white rice
    1/4 cup lemon juice
    4 Tbs olive oil, divided
    1 1/2 corn fresh or defrosted frozen
    1 cup chopped fresh poblano chiles or green bell pepper
    1 cupdiced 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

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.

Rate This Recipe