Southwest Rice and Corn Salad with Lemon Dressing
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Southwest Rice and Corn Salad with Lemon Dressing calories by ingredient
Introduction
Recipe from Bon Appetite, May 2010 Recipe from Bon Appetite, May 2010Number of Servings: 8
Ingredients
-
1 c. long-grain white rice
1/4 c. fresh lemon juice
4 tbl olive oil, divided
1.5 c. fresh corn kernels (cut from 2 ears) or frozen corn kernels, thawed
1 c. chopped fresh poblano chiles or green bell pepper
1 c. diced seeded yellow bell pepper
1 c. 1/2 inch cubes yellow zucchini
1 avocado, halved, peeled, diced
1/2 c. thinly sliced green onions
1/2 c. chopped fresh cilantro
Directions
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.