---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Summer Picnic Salad
  Categories: Salads
       Yield: 8 servings
  
       2 c  Cooked rice
            - cooled to room temperature
      17 oz Whole kernel corn (canned)
            -- drained
     1/2 c  Diced poblano pepper
     1/2 c  Chopped stuffed green olives
     1/3 c  Chopped green pepper
     1/3 c  Sliced green onions
       1 ts Crushed red pepper flakes
       3 tb Lime juice
       3 tb Olive oil
       1 ts Crushed garlic
       8 oz Queso fresco*
            Lettuce leaves
       2 sm Tomatoes; cut into wedges
  
   Combine rice, corn, poblano pepper, olives, green pepper, red pepper,
   green onions, and red pepper flakes; set aside.  Mix lime juice, oil, and
   garlic; add to rice mixture.  Just before serving add crumbled cheese and
   toss lightly.  Serve on lettuce leaves; garnish with tomato wedges.
   
   *Substitute a very mild feta cheese for queso fresco, if desired.
   
   Source: Viva Arroz!
   Reprinted with permission from USA Rice Council
   Electronic format courtesy of Karen Mintzias
  
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