Southwest Rice and Corn Salad with Lemon Dressing

Avocado and cilantro are on my top 10 list of most amazing things on this planet. This salad, which I found in Bon Appetit was great and I will absolutely make it again. I forgot to purchase a yellow pepper, so I used a bit extra green pepper and zucchini.  Yes, I used green pepper instead of poblano chiles - can't take the heat!

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 

Cook rice until just tender, 12 to 15 minutes. Drain and rinse in cold water. Drain again.

Meanwhile, whisk lemon juice and 3 tablespoons oil in small bowl. Season dressing to taste with salt and pepper.

Heat 1 tablespoon oil in large nonstick 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.