Southwest Rice and Corn Salad with Lemon Dressing

As the weather heats up I find my dinners lighten up. In the warmer summer months I’m all about hearty sides as main entrees to keep things light yet still filling and delicious. This rice and corn salad is filling and has a great kick to it with the poblano chiles. If you want to keep things on the more mild side you can easily substitute a green bell pepper in its place. If you have found fresh corn (still a little early in the season now) I would definitely recommend using it, however you can easily substitute thawed frozen corn kernels. This salad has a fresh, light dressing to top everything off made with lemon juice and olive oil and sprinkled with fresh cilantro (currently growing in my garden!).

Southwest Rice and Corn Salad with Lemon Dressing
  • 1 cup long grain white rice
  • ¼ cup fresh lemon juice
  • 4 tablespoons olive oil, divided
  • 1½ cups fresh corn kernels (cut from 2 ears) or frozen kernels, thawed
  • 1 cup chopped fresh poblano chiles or green bell pepper
  • 1 cup diced seeded yellow bell pepper
  • 1 cup ½ inch cubes yellow zucchini
  • 1 avocado, halved, peeled, diced
  • ½ cup thinly sliced green onions
  • ½ cup chopped fresh cilantro
  1. Cook rice until just tender, 12-15 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 pan over medium heat. Add corn, poblanos, yellow bell pepper, and zucchini. Sprinkle with salt and pepper. Saute until vegetables are just tender, 6-7 minutes; scrape into large bowl. Add rice, avocado, green onions, cilantro, and dressing; toss to coat. Season with salt and pepper.