Summer Picnic Salad (rice, corn, peppers, onion, lime juice)

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
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.

Makes 6 servings
Source: USA Rice Federation