Summer picnic salad
8 servings
Ingredients
| Quantity | 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 |
Directions
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