Southwest Rice Salad

• 2 cups cooked white rice
• 1 17oz can whole kernal corn drained
• 1/2 cup chopped stuffed green olives
• 1/2 cup diced poblano pepper
• 1/3 cup chopped green bell pepper
• 1/3 cup chopped red bell pepper
• 1/3 cup sliced green onion
• 1 tsp. crushed red pepper flakes (optional)
• 4 tbl. freshly squeezed lime juice
• 4 tbl. olive oil
• 1tsp. crushed garlic
• 8 oz. Queso fresco cheese
• 1 Tbl. cilantro chopped
• Cilantro leaves for decoration
• 2 small tomatoes for decoration

1. Combine rice, corn, chopped peppers, onions, and red pepper and set aside.Mix lime juice, olive oil, garlic; Add to rice mixture. Just before serving, add crumbled cheese and toss lightly. garnish with tomato wedges and sprigs of cilantro. Best served at room temperature.

white rice, whole kernal corn, green olives, poblano pepper, green bell pepper, red bell pepper, green onion, red pepper, freshly squeezed lime juice, olive oil, garlic, fresco cheese, tbl, cilantro, tomatoes

Taken from www.epicurious.com/recipes/member/views/southwest-rice-salad-1206859 (may not work)