Tex-Mex Rice Salad
This rice salad utilizes fresh lemon juice, sweet bell peppers, fresh corn and aromatic cumin and cilantro – so flavorful and so simple. This salad keeps well in the fridge, if you’re lucky enough to have any left over.
3 T. olive oil
3 medium zucchini, diced small
Salt to taste
Juice of 2 large lemons
2 cups corn kernels, fresh or frozen
1 T. cumin seeds
4 c. cooked long-grain fragrant rice (such as jasmine or basmati)
3/4 c. coarsely chopped cilantro
1 large sweet red pepper, diced
1 can green chiles
1/2 c. chopped scallions
Sauté diced zucchini in olive oil over medium-high heat, until it’s softened – about 10 minutes. Remove from heat and toss with the lemon juice. Set aside.
Cook corn kernels in boiling water just until crisp tender, about 3 minutes. Set aside.
Dry roast cumin in a small cast iron pan until they release their aroma, then crush them in a mortar and pestle.
In a bowl, combine all salad ingredients and toss to combine, then add additional lemon juice and salt to taste.
Chill for about 1 hour prior to serving. This salad is a wonderful accompaniment to such Mexican-influenced dishes as tacos, tostadas, or with pinto or black beans.