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Serves 6
Ingredients:
3 T. 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 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
To prepare:
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. This salad is especially great served with such Mexican-influenced dishes as tacos, tostadas, or with pinto or black beans.
Recipe courtesy of Delicious TV, ©2003, All Rights Reserved. www.delicioustv.com
