Summer Picnic Salad

Recipe Description

Makes 6 servings.


  • 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


  1. Combine rice, corn, chile peppers|chile, , green bell pepper|green pepper, red pepper, onions and red pepper flakes|crushed red pepper in large bowl.
  2. Mix lime juice, oil and garlic; add to rice mixture.
  3. Just before serving add cheese and toss lightly.
  4. 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