Summer Picnic Salad

Summer Picnic Salad Recipe with Rice, Corn, Chili Poblano, and Queso Fresco

| Servings: 6

Introduction

Summer Picnic Salad is a refreshing and flavorful dish that is perfect for outdoor gatherings and picnics. This salad is packed with colorful vegetables, tangy feta cheese, and zesty lime dressing, making it a delicious and satisfying option for a summer meal.

History

The origins of Summer Picnic Salad are not clear, but it is believed to have been inspired by traditional Mexican rice salads. Over time, different variations of the recipe have emerged, each adding their own unique twist to the dish.

Ingredients

3 cups cooked rice, cooled to room temperature
1 x 17 oz (482 g) can whole kernel corn, drained
0.5 cup diced chile poblano, peeled, and seeded
0.5 cup chopped green olives with pimentos
0.33 cup chopped green pepper
0.33 cup chopped red bell pepper
0.33 cup sliced green onions
1 tsp crushed red pepper
3 tbsp lime juice
3 tbsp olive oil
1 tsp crushed garlic
8 oz (227 g) queso fresco or a very mild feta cheese, crumbled
lettuce leaves
2 small tomatoes, cut into wedges, for garnish

How to prepare

In a large bowl, combine rice, corn, chile, green pepper, red pepper, onions, and crushed red pepper.
Mix lime juice, oil, and garlic, then add to the rice mixture.
Just before serving, add cheese and toss lightly.
Serve on lettuce leaves and garnish with tomato wedges.

Variations

Add grilled chicken or shrimp for extra protein.
Substitute quinoa or couscous for the rice for a different texture.
Mix in black beans or chickpeas for added fiber and protein.

Cooking Tips & Tricks

Make sure to cool the cooked rice to room temperature before mixing it with the other ingredients to prevent it from becoming mushy.

- For a spicier kick, add more crushed red pepper or diced jalapenos to the salad.

- Feel free to customize the salad by adding your favorite vegetables or protein sources, such as grilled chicken or shrimp.

Serving Suggestions

Serve the Summer Picnic Salad as a main dish for a light lunch or dinner, or as a side dish alongside grilled meats or seafood.

Cooking Techniques

Cook the rice according to package instructions and allow it to cool completely before assembling the salad.

- Drain the canned corn well to prevent the salad from becoming too watery.

Ingredient Substitutions

Use any type of bell pepper in place of the poblano and red bell peppers.

- Swap feta cheese for goat cheese or cotija cheese for a different flavor profile.

Make Ahead Tips

The Summer Picnic Salad can be made ahead of time and stored in the refrigerator for up to 2 days. Just add the cheese and dressing right before serving to keep the salad fresh and crisp.

Presentation Ideas

Serve the salad on a bed of lettuce leaves and garnish with tomato wedges for a colorful and appetizing presentation.

Pairing Recommendations

Pair the Summer Picnic Salad with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, for a refreshing and light meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave the salad for a few seconds until warmed through.

Nutrition Information

Calories per serving

Calories: 280 per serving

Carbohydrates

Carbohydrates: 35g per serving

Fats

Total Fat: 12g per serving

Saturated Fat: 5g per serving

Proteins

Protein: 8g per serving

Vitamins and minerals

This salad is a good source of Vitamin C, Vitamin A, and Calcium.

Alergens

Contains dairy (feta cheese)

Summary

Summer Picnic Salad is a well-balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious option for a summer meal.

Summary

Summer Picnic Salad is a vibrant and flavorful dish that is perfect for outdoor gatherings and picnics. Packed with colorful vegetables, tangy feta cheese, and zesty lime dressing, this salad is a delicious and nutritious option for a summer meal.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a hot summer day, the kind of day where the sun beat down relentlessly and the grass seemed to shimmer with heat. My dear friend Martha had invited me to a summer picnic in her backyard, and I was determined to make something special to bring along.

I rummaged through my collection of old cookbooks, searching for inspiration. As I flipped through the pages, a faded piece of paper fell out onto the kitchen counter. It was a recipe for Summer Picnic Salad, written in a neat cursive script. I couldn't remember where I had gotten it from, but something about it caught my eye.

The ingredients were simple - fresh vegetables, herbs, and a tangy dressing made with mustard and vinegar. It sounded like the perfect dish to bring to Martha's picnic. I set to work, chopping vegetables and mixing up the dressing, my kitchen filling with the bright, summery scents of dill and lemon.

As I stood at the counter, stirring the salad gently, I couldn't help but think back to all the recipes I had collected over the years. Each one held a story, a memory of where I had learned it or who had shared it with me. Some were passed down from my own mother, while others I had picked up from friends, neighbors, and colleagues.

I remembered the time my grandmother had taught me how to make her famous apple pie, the secret ingredient being a pinch of cinnamon and a dash of love. I remembered the summer I spent in Italy, learning to make fresh pasta from scratch with a local chef who spoke not a word of English. And I remembered the potluck dinners I had attended, where friends would bring dishes from their own cultures and traditions, creating a beautiful tapestry of flavors and stories.

As the salad came together in my hands, I felt a sense of gratitude for all the people who had shared their recipes with me over the years. Each one was a gift, a way of passing down a piece of themselves through the simple act of cooking. And now, as I prepared to bring this Summer Picnic Salad to Martha's gathering, I knew that I was carrying on that tradition.

I arrived at the picnic with my bowl of salad in hand, the vibrant colors of the vegetables shining in the sunlight. Martha greeted me with a warm smile and a hug, and we set out our dishes on the picnic table, joining a spread of homemade treats and store-bought snacks.

As the afternoon wore on, friends and family gathered around the table, helping themselves to the various dishes on offer. I watched as they took a spoonful of my Summer Picnic Salad, their faces lighting up with delight at the fresh, zesty flavors.

One by one, they asked me for the recipe, and I felt a sense of pride and joy in sharing it with them. I told them about the day I had found it, nestled among my old cookbooks, and about the memories it had stirred up of all the recipes I had collected over the years.

And as we sat together, enjoying the food and the company, I knew that this simple Summer Picnic Salad had become more than just a dish. It was a connection to the past, a bridge between generations, and a reminder of the joy that comes from sharing food with the ones we love. And for that, I was truly grateful.