Southwest Rice And Corn Salad With Lemon Dressing

• 1 cup long-grain white rice
• 1/4 cup fresh lemon juice
• 4 tablespoons olive oil, divided
• 1 1/2 cups fresh corn kernels (cut from 2 ears) or frozen corn kernels, thawed
• 1 cup chopped fresh poblano chiles or green bell pepper
• 1 cup diced 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

1. Cook rice until just tender, 12 to 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 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.

longgrain white rice, lemon juice, olive oil, corn kernels, fresh poblano chiles, bell pepper, zucchini, avocado, green onions, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/southwest-rice-and-corn-salad-with-lemon-dressing-358511 (may not work)