Southwest Rice and Corn Salad

Yield: 8 servings (as a side dish)

The flavors in this uncomplicated dish are bold and bright. It’s a lovely companion to fish or fowl. It’s also a nice way to use leftover rice.


  • 1 cup short grain brown 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


  • Cook rice according to package instructions. Set aside. (Or, re-heat approximately 2 cups cooked rice.)
  • In a small bowl, whisk lemon juice and 3 tablespoons oil in small bowl. Season dressing to taste with salt and pepper.
  • Heat 1 tablespoon oil in large skillet over medium heat. Add corn, poblanos, yellow bell pepper, and zucchini. Sprinkle with salt and pepper. Sauté 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.

Adapted from

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