Doug took one bite of this vegetable and rice salad and said, "This is like Chipotle rice on steroids. I love it!" What I enjoyed about this recipe is that it makes enough for a large crowd, it was easy to throw together, and it is filled with fresh veggies. I used cilantro from my herb garden! This would be a fitting side dish for any sort of Cinco de Mayo celebration that you might have today. Enjoy it with an ice-cold margarita and you'll be ready to celebrate!
Southwest Rice & Corn Salad with Lemon Dressing
(Adapted from Food & Wine, May 2010)
Yield: 8 Servings
1 C. White Rice, uncooked (I used kasmati)
1/4 C. Fresh Lemon Juice (or lime juice would be fine)
4 Tbsp. Olive Oil, divided
1 1/2 C. Fresh Corn Kernels (from 2 ears), or frozen and thawed
1 Green Bell Pepper, seeded & chopped
1 Yellow Bell Pepper, seeded & chopped
1 Small Green or Yellow Zucchini, cut into 1/2'' cubes
2 Avocados, halved, peeled & diced
1/2 C. Green Onions, thinly sliced
1/2 C. Fresh Cilantro, loosely packed & chopped
Cook rice until just tender (about 12 to 15 minutes). Drain and rinse in cold water; drain again. Meanwhile, whisk lemon (or lime) juice and 3 Tbsp. oil in a small bowl. Season dressing with salt and pepper to taste. Heat 1 Tbsp. oil in a large skillet or wok over medium heat. Add corn, yellow and green bell peppers, and zucchini. Sprinkle with salt and pepper. Saute until vegetables are just tender (about 6 to 7 minutes); transfer to a large bowl. Add rice, avocado, green onions, cilantro, and dressing. Toss to coat and season with salt and pepper (if needed). I served this with a wedge of lemon to squeeze on top and I highly suggest doing that!