Overhead shot of white rice filled with colorful vegetable pieces with a lime wedge on top.

Summer Picnic Salad

  • Servings
    6

Ingredients

  • 3 cups cooked rice, cooled to room temperature
  • 1 (17-ounce) can whole kernel corn, drained
  • ½ cup chile poblano, diced, peeled, and seeded
  • ½ cup green olives with pimientos, chopped
  • ⅓ cup green pepper, chopped
  • ⅓ cup green onions, sliced
  • 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

Directions

  • 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.

Nutrition Facts

  • Calories 340
  • Total Fat 17g
  • Cholesterol 34mg
  • Sodium 861mg
  • Carbohydrates 40g
  • Dietary Fiber 2g
  • Protein 10g