Side Items

Southwest Rice and Corn Salad with Lemon Dressing is for Side Dish.

Southwest Rice and Corn Salad with Lemon Dressing takes 35 minutes to prepare.

Southwest Rice and Corn Salad with Lemon Dressing takes 15 minutes to cook.

Southwest Rice and Corn Salad with Lemon Dressing makes 8 servings.

The ingredients for Southwest Rice and Corn Salad with Lemon Dressing are:

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

Here is how you make Southwest Rice and Corn Salad with Lemon Dressing:

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: 8Recipe submitted by SparkPeople user CHEFSOPHIE.

The nutritional information for Southwest Rice and Corn Salad with Lemon Dressing is:

• 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