Summer Picnic Salad

Energy: 369 kcal
Ingredients:

• 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.

Instructions:

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.