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