Summer Picnic Salad
3 cups rice, cooked, cooled to room temperature
1 can (17 ounces) whole-kernel corn, drained
1/2 cup poblano chile, diced, peeled and seeded
1/2 cup green olives with pimentos, chopped
1/2 cup green pepper, chopped
1/3 cup red bell pepper, chopped
1/3 cup green onions, sliced
1 teaspoon crushed red pepper
3 tablespoons lime juice
3 tablespoons olive oil
1 teaspoon garlic, crushed
8 ounces queso fresco or very mild feta cheese, crumbled
2 small tomatoes, cut into wedges, for garnish
In a large bowl, combine rice, corn, chile, olives, green and red
peppers, green onions and crushed red pepper.
In a small bowl, mix lime juice, olive oil and garlic. Add to rice
Just before serving, add cheese and toss lightly.
Serve on lettuce leaves, garnish with tomato wedges.
Makes 6 servings.
From the USA Rice Federation