summer picnic salad

Categories: Salads
Yield: 8 servings

Measure	Ingredient
2 cups	Cooked rice cooled to room temperature
17 ounces	Whole kernel corn (canned) drained
½ cup	Diced poblano pepper
½ cup	Chopped stuffed green olives
⅓ cup	Chopped green pepper
⅓ cup	Sliced green onions
1 teaspoon	Crushed red pepper flakes
3 tablespoons	Lime juice
3 tablespoons	Olive oil
1 teaspoon	Crushed garlic
8 ounces	Queso fresco*
	Lettuce leaves
2 smalls	Tomatoes; cut into wedges

Combine rice, corn, poblano pepper, olives, green pepper, red pepper, green onions, and red pepper flakes; set aside. Mix lime juice, oil, and garlic; add to rice mixture. Just before serving add crumbled cheese and toss lightly. Serve on lettuce leaves; garnish with tomato wedges.

*Substitute a very mild feta cheese for queso fresco, if desired.

Source: Viva Arroz! Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias