Summer Picnic Salad

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