Rice Salad

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Rice Salad

 

3 TB olive oil

3 medium zucchini, diced small

Salt, to taste

Juice of 2 large lemons

4 medium ears of fresh sweet corn (about 2 cups kernels)

1 TB cumin seeds

4 cups cooked long-grain fragrant rice (such as jasmine or basmati)

3/4 cup coarsely chopped cilantro

1 large sweet red bell pepper, diced

1 can green chilies, diced, undrained

1/2 cup green onions, finely chopped

 

Sprinkle zucchini with salt to taste and saute in olive oil over medium high

heat, until squash

is flecked with brown spots, approximately 7-8 minutes. Remove from heat,

sprinkle about

2 tablespoons of lemon juice over it, and toss.

 

Cook shucked corn in boiling water about 5 minutes, until crisp tender. Cool

slightly, then slice

off kernels.

 

Heat a small cast iron pan to medium. Put cumin in pan and dry roast until

the seeds release

aroma, then crush in a mortar.

 

In a large bowl, combine all ingredients and toss to combine. Add remaining

lemon juice and

additional salt if you like.

 

Chill and serve.

 

Serves: 6.