Summer Picnic Salad
3 C. rice, cooked, cooled to room temperature
1 can (17 oz.) whole-kernel corn, drained
1/2 C. poblano chile, diced, peeled and seeded
1/2 C. green olives with pimentos, chopped
1/2 C. green pepper, chopped
1/3 C. red bell pepper, chopped
1/3 C. green onions, sliced
1 t. crushed red pepper
3 T. lime juice
3 T. olive oil
1 t. garlic, crushed
8 oz. 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 mixture.
Just before serving, add cheese and toss lightly.
Serve on lettuce leaves, garnish with tomato wedges.
Makes 6 servings.
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