Tex Mex Rice Salad
Veg-EZ Video e-Cookbook • 3m 27s
3 Zucchini, diced
2 tablespoons olive oil
2 large lemons, juiced
4 cups cooked Jasmine rice
2 cups of cooked corn, (defrosted frozen or fresh)
1 small bunch (3/4 cup) of cilantro, chopped
1 medium red bell pepper, seeded and diced
½ to ¾ cups chopped scallions, white and green parts
4 ½ ounces chopped green chilies with juice (one small can)
1 tablespoon cumin seeds, toasted and crushed
Salt and pepper to taste
Heat a large skillet on medium and add 2 tablespoons of olive oil. After a minute or so add the zucchini and sauté just until the zucchini begins to soften but still has a little bite, 5-8 minutes.
Place the zucchini into a bowl and add the lemon juice. Fold gently and set aside.
To a large bowl add the rice, corn and the zucchini. Mix gently to combine. Next add the chopped cilantro, diced red pepper, scallions, green chilies and toasted cumin seeds. Season the rice salad with salt and pepper or additional lemon juice to taste.
You may serve the salad immediately or let the flavors meld together for an hour or so. Store leftover rice salad in the fridge in a covered container for up to a week.
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