SUMMER PICNIC SALAD3 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 bell 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 (for serving)
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
MsgID: 3125816
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Labor Day Holiday Recipes (22)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Labor Day Holiday Recipes (22)
Board: Daily Recipe Swap at Recipelink.com
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