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Picnic Salad




Source of Recipe


Marla


List of Ingredients




Picnic Salad


- 3 cups cooked rice, cooled to room temperature
- 1 (17-ounce) can whole kernel corn, drained
- 1/2 cup diced Chile poblano, peeled, and seeded
- 1/2 cup chopped green olives with pimientos
- 1/3 cup chopped green pepper
- 1/3 cup chopped red bell pepper
- 1/3 cup sliced green onions
- 1 teaspoon crushed red pepper
- 3 tablespoons lime juice
- 3 tablespoons olive oil
- 1 teaspoon garlic, crushed
- 8 ounces "queso fresco" or a very mild feta cheese, crumbled
- Lettuce leaves
- 2 small tomatoes, cut into wedges, for garnish

Recipe





Combine rice, corn, chile, olives, green pepper, red pepper,
onions and crushed red pepper 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