1(12 fluid ounce) cancorn (or use fresh corn cut off the cob)drained
Salt & pepperto taste
2tablespoonslime juice + zest of 1 lime
Cook the rice according to package directions. Let it cool.
Add the dressing ingredients to a small bowl and whisk together.
Prep the remaining recipe ingredients and add them, along with the cooked rice, to a salad bowl. Toss with the dressing. Season generously with salt & pepper. Taste and adjust as needed (e.g. add a little extra lime juice if you think it needs it). Cover and chill for an hour or so, or enjoy it right away.
Serves up to 4 as a main course or 4-6 as a side dish (depending on what else you serve it with).
If you want to make this recipe ahead, I suggest adding the avocado right before serving so it doesn't go bad. It's also a good idea to add the dressing at that time so the rice doesn't soak it all up.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.