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SUMMER PICNIC SALAD

Yield: Makes 6 servings.

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

© USA Rice Federation Recipe

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

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.