Southwest Rice and Corn Salad with Lemon Dressing

• 1 cup long-grain white ricewhite-rice
• 1/4 cup fresh lemon juicelemon-juice
• 4 tablespoons olive oil, dividedolive-oil
• 1 1/2 cups fresh corn kernels (cut from 2 ears) or frozen corn kernels, thawedcorn
• 1 cup chopped fresh poblano chiles or green bell pepperpepper
• 1 cup diced seeded yellow bell pepperpepper
• 1 cup 1/2-inch cubes yellow zucchinizucchini
• 1 avocado, halved, peeled, dicedavocado
• 1/2 cup thinly sliced green onionsscallion
• 1/2 cup chopped fresh cilantrocilantro

1. 01Cook rice until just tender, 12 to 15 minutes. Drain and rinse in cold water. Drain again.
2. 02Meanwhile, whisk lemon juice and 3 tablespoons oil in small bowl. Season dressing to taste with salt and pepper.
3. 03Heat 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.

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