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New Mexico Corn and Zucchini Salad

3 cups diced zucchini or yellow summer squash
1 1/2 cups cooked white or brown rice
1 1/2 cups diced or shredded cooked chicken
1/2 cup chopped scallions, white and tender green parts
2 tablespoons minced fresh parsley
1/3 cup canola or other light vegetable oil
3 tablespoons extra virgin olive oil
1/4 cup fresh lemon juice
1/2 teaspoon chili powder
1/2 teaspoon salt
Freshly ground black pepper
1/2 cup crumbled queso blanco or farmer cheese

Bring a medium-sized pot of salted water to a boil. Add the zucchini to the boiling water. Blanch for 1 minute, until barely or tender crisp. Drain, plunge into cold water to stop the cooking, drain again, and pat dry. In a large bowl, combine the zucchini, rice, chicken, scallions, and parsley.

In a small bowl, whisk together the oils, lemon juice, chili powder, salt, and pepper to taste. Pour over the salad and toss fresh to coat. Taste and adjust the
seasoning. Transfer the salad to a serving bowl, sprinkle with the cheese, and serve.
Serves 4

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