Summer Picnic Salad

Description
Makes 6 servings.

Ingredients

 * 3 cups cooked rice, cooled to room temperature
 * 1 17-ounce can whole kernel corn, drained
 * 1/2 cup diced chile poblano, 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 onions
 * 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
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided

Directions
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.