Summer Picnic Salad Recipe with Rice, Corn, Chili Poblano, and Queso Fresco
This delicious summer salad includes a variety of fresh ingredients such as rice, corn, chili poblano, and queso fresco. Topped with a zesty lime juice and olive oil dressing, it's the perfect...
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Cooking tools:
- Mixing bowl
- Pot
- Stove
- Colander
- Can opener
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Whisk
- Spoon
- Serving platter
- Plate
- Airtight container
- Microwave
- Refrigerator
Ingredients
- 3 cups cooked rice, cooled to room temperature
- 1 x 17 oz (482 g) can whole kernel corn, drained
- 1/2 cup diced chile poblano, peeled, and seeded
- 1/2 cup chopped green olives with pimentos
- 1/3 cup chopped green pepper
- 1/3 cup chopped red bell pepper
- 1/3 cup sliced green onions
- 1 tsp crushed red pepper
- 3 tbsp lime juice
- 3 tbsp olive oil
- 1 tsp crushed garlic
- 8 oz (227 g) queso fresco or a very mild feta cheese, crumbled
- lettuce leaves
- 2 small tomatoes, cut into wedges, for garnish
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