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Source: America's Favorite Food Associations

Summer Picnic Salad
Serve it as a side; serve it as a meal. Either way, it is sure to be a hit!
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Serves: 6
Prep Time: 20 minutes
Cook Time: none
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3 cups cooked rice, cooled at room temperature
1 (17 ounce) can corn, whole kernel, drained
1/2 cup poblano chiles, diced, 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 onion
1 teaspoon crushed red pepper
3 tablespoons lime juice
3 tablespoons olive oil
1 teaspoon garlic, crushed
8 ounces very mild feta cheese, crumbled
lettuce leaves
2 small tomatoes, cut into wedges, for garnish

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.

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