> 1 cup uncooked long grain white rice, rinsed and drained
> 1 1/2 cups water
> 2 medium zucchini
> 3 tbsp olive oil, divided
> 2 large ears corn, shucked
> 1 small avocado
> 2 tbsp red wine vinegar
> 2 tbsp lime juice
> 1/2 small red onion, finely chopped
> 1/4 cup packed cilantro, chopped
In a medium pot, combine the rice and water. Season with salt. Heat to a boil on high. Cover and reduce heat to low. Simmer 15 min. Remove from heat and let stand 5 min. Fluff with a fork and then transfer to a parchment-lined baking sheet, spreading out to cool.
Meanwhile, set grill to medium. Cut the zucchini into ½-inch slices and toss with 1 tbsp oil. Season with salt and pepper. Grill 4 min. per side, until tender.
Grill the corn 12 min., until lightly charred in spots, turning occasionally. Transfer zucchini and corn to cutting board.
To make the dressing: Pit and peel the avocado. In a blender, purée the avocado, vinegar, lime juice, 2 tbsp water, and remaining 2 tbsp oil until smooth. Season with salt and pepper to taste.
Chop zucchini. Cut corn kernels from cobs. In a large bowl, combine red onion, corn, zucchini, and rice. Gently fold in the dressing. Garnish with the cilantro.