Summer Picnic Salad

This Summer Picnic Salad is a refreshing departure from leafy greens, offering a hearty yet light dish perfect for warm-weather gatherings. The base of fluffy cooked rice provides a satisfying texture that pairs beautifully with sweet whole kernel corn and the mild heat of diced poblano peppers. Bright acidity from fresh lime juice and a touch of olive oil creates a dressing that clings to every ingredient, while green onions and stuffed olives add savory depth and crunch. Its an ideal make-ahead meal that travels well to picnics or potlucks. Serve it chilled or at room temperature on crisp lettuce leaves for a colorful presentation. The optional queso fresco adds a salty, creamy contrast that elevates the simple flavors of this international-inspired dish.

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 8

Calories: 156.0

Dietary: Gluten-free, Vegan, Vegetarian

Description

This Summer Picnic Salad is a refreshing departure from leafy greens, offering a hearty yet light dish perfect for warm-weather gatherings. The base of fluffy cooked rice provides a satisfying texture that pairs beautifully with sweet whole kernel corn and the mild heat of diced poblano peppers. Bright acidity from fresh lime juice and a touch of olive oil creates a dressing that clings to every ingredient, while green onions and stuffed olives add savory depth and crunch. Its an ideal make-ahead meal that travels well to picnics or potlucks. Serve it chilled or at room temperature on crisp lettuce leaves for a colorful presentation. The optional queso fresco adds a salty, creamy contrast that elevates the simple flavors of this international-inspired dish.

Ingredients

2 cup Cooked rice
17 oz Whole kernel corn (canned), drained
1/2 cup Diced poblano pepper
1/2 cup Chopped stuffed green olives
1/3 cup Chopped green pepper
1/3 cup Sliced green onions
1 ts Crushed red pepper flakes
3 tb Lime juice
3 tb Olive oil
1 ts Crushed garlic
8 oz Queso fresco
Lettuce leaves
2 sm Tomatoes, cut into wedges

Directions

1
Ensure cooked rice has cooled to room temperature.
2
Drain the canned whole kernel corn thoroughly.
3
Dice the poblano pepper, chop the stuffed green olives, chop the green pepper, and slice the green onions.
4
Cut the tomatoes into wedges.
5
In a large mixing bowl, combine the cooled rice, drained corn, diced poblano, chopped olives, chopped green pepper, sliced green onions, and crushed red pepper flakes.
6
In a small bowl, whisk together the lime juice, olive oil, and crushed garlic to create the dressing.
7
Pour the dressing over the rice mixture and toss gently until evenly coated.
8
Just before serving, crumble the queso fresco over the salad and toss lightly to distribute.
9
Arrange lettuce leaves on serving plates or in a bowl.
10
Spoon the rice salad onto the lettuce leaves and garnish with tomato wedges.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 156.0kcal

% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 1.2mg1%
Total Carbohydrate 33.6g12%
Dietary Fiber 0.5g2%
Sugars 0.0g
Protein 3.2g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, omit the queso fresco or substitute with a plant-based feta alternative.

If queso fresco is unavailable, a very mild feta cheese makes an excellent substitute.

This salad can be prepared several hours in advance. Store the rice mixture (without cheese) in the refrigerator and add the cheese just before serving to prevent sogginess.

Adjust the amount of red pepper flakes based on your preferred heat level.

Keywords: rice salad, summer picnic, corn, poblano, lime dressing, queso fresco, vegan option, make ahead, potluck, fresh vegetables, green onions, olives, no cook salad, light lunch, international cuisine

Read it online: https://www.chefs-mate.com/recipe/summer-picnic-salad/