Summer Picnic Salad

Description
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Ingredients

 * 2 cups cooked rice, cooled to room temperature
 * 1 17-ounce can whole kernel corn, drained
 * 1/2 cup diced poblano pepper
 * 1/2 cup chopped stuffed green olives
 * 1/3 cup chopped green pepper
 * 1/3 cup chopped red pepper
 * 1/3 cup sliced green onion
 * 1 teaspoon crushed red pepper flakes
 * 3 tablespoons lime juice
 * 3 tablespoons olive oil
 * 1 teaspoon crushed garlic
 * 8 ounces queso fresco*
 * lettuce leaves
 * 2 small tomatoes, cut into wedges

Directions
Combine rice, corn, poblano pepper, olives, green pepper, red pepper, green onion 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.