Summer Picnic Salad

3 C. rice, cooked, cooled to room temperature

1 can (17 oz.) whole-kernel corn, drained

1/2 C. poblano chile, diced, peeled and seeded

1/2 C. green olives with pimentos, chopped

1/2 C. green pepper, chopped

1/3 C. red bell pepper, chopped

1/3 C. green onions, sliced

1 t. crushed red pepper

3 T. lime juice

3 T. olive oil

1 t. garlic, crushed

8 oz. queso fresco or very mild feta cheese, crumbled

Lettuce leaves

2 small tomatoes, cut into wedges, for garnish

In a large bowl, combine rice, corn, chile, olives, green and red peppers, green onions and crushed red pepper.

In a small bowl, mix lime juice, olive 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.