Photo: Anna Pelzer
Southwest Rice and Corn Salad with Lemon Dressing
10 ingredients
8 side-dish servings
openrecipes
Estimated Nutrition (whole recipe, rough)
759
Calories
15g
Protein
38g
Fat
100g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Yellow Zucchini | 1 medium (113g) | 21 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes