Summer picnic salad

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

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