Summer Picnic Salad
Recipe Description
Makes 6 servings.Ingredients
- 3 cups cooked rice, cooled to room temperature
- 1 x 17-ounce can whole kernel corn, drained
- ½ cup diced poblano pepper|chile poblano, peeled, and seeded
- ½ cup chopped green olives with pimentos
- ? cup chopped green bell pepper|green pepper
- ? cup chopped red bell pepper
- ? cup sliced green onions
- 1 teaspoon red pepper flakes|crushed red pepper
- 3 tablespoons lime juice
- 3 tablespoons olive oil
- 1 teaspoon garlic, crushed
- 8 ounces queso blanco|queso fresco or a very mild feta cheese, crumbled
- lettuce leaves
- 2 small tomatoes, cut into wedges, for garnish
- Combine rice, corn, chile peppers|chile, , green bell pepper|green pepper, red pepper, onions and red pepper flakes|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.
This article uses material from the "Summer Picnic Salad" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License