Recipe - Summer Picnic Salad

2 cup Cooked rice
cooled to room temperature
17 ounce Whole kernel corn (canned)
drained
One half cup Diced poblano pepper
One half cup Chopped stuffed green olives
1/3 cup Chopped green pepper
1/3 cup Sliced green onions
1 teaspoon Crushed red pepper flakes
3 tablespoon Lime juice
3 tablespoon Olive oil
1 teaspoon Crushed garlic
8 ounce Queso fresco*
Lettuce leaves
2 small Tomatoes; cut into wedges

Combine rice, corn, poblano pepper, olives, green pepper, red pepper,
green onions, and red pepper flakes; set aside. Mix lime juice, oil, and
garlic; add to rice mixture. Just before serving add crumbled cheese and
toss lightly. Serve on lettuce leaves; garnish with tomato wedges.

*Substitute a very mild feta cheese for queso fresco, if desired.

Source: Viva Arroz!
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip