Southwestern Picnic Salad
3 C. cooked rice, cooled to room temperature
1 (17-oz.) can whole-kernel corn, drained
1/2 C. diced poblano chili, peeled and seeded
1/2 C. chopped green olives with pimentos
1/3 C. chopped green bell pepper
1/3 C. chopped red bell pepper
1/3 C. sliced green onions
1 t. crushed red pepper flakes
3 T. lime juice
3 T. olive oil
1 t. garlic, crushed
8 ozs. “queso fresco” or a very mild feta cheese, crumbled
2 small tomatoes, cut into wedges, for garnish
Combine rice, corn, chili, olives, green bell pepper, red bell pepper, onions and crushed red pepper flakes in large bowl.
Mix lime juice, oil and garlic; add to rice mixture.
Just before serving add cheese and toss lightly. Serve on lettuce leaves; garnish with tomato wedges.
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