Blue ridge garden salad

6 Servings

Ingredients

Quantity Ingredient
2 Dried chipotle chili peppers
¼ cup Fresh lime juice
2 tablespoons Olive oil
1 teaspoon Cumin
1 teaspoon Chili powder
½ teaspoon Allspice
⅛ teaspoon Freshly ground black pepper
⅛ teaspoon Salt
2 cups Crowder or black eyed peas; 1 can
2 cups Whole kernel corn; 1 can
1 cup Cooked rice
1 cup Plum tomatoes; seeded and chopped
½ cup Diced red bell pepper
½ cup Sliced green onions
¼ cup Chopped fresh cilantro

Directions

~ Thoroughly rinse and drain canned peas and corn. - Place dry chipotles in a small bowl; cover with warm water. Let stand 30 minutes. Drain and dice. - In a large bowl, combine chipotle peppers, lime juice, oilive oil, cumin, chili powder, allspice, pepper and salt to blend thoroughly. - Add peas, corn, rice, tomatoes, bell peppers, green onions and cilantro. Toss thoroughly to coat. - Salad can be covered and refrigerated or served immediately. Serve on crisp salad greens with tortilla chips, if desired.

Makes 6 servings.

Cals 236 (54 cals fat), 0 chol, 371 mg sodium from Janice Elder of Charlotte, NC reprinted in Press Enterprise from Associated Press wire 16 My 96

[Notes "Zesty with chili powder and cumin. Smoky and sweet with chipotle chili peppers. This recipe won the grand prize in a contest sponsored by Cooking Light magazine and Spice Islands Gourmet Spices."] NOTES : Zesty with chili powder and cumin. Smoky and sweet with chipotle chili peppers. This recipe won the grand prize in a contest sponsored by

Cooking Light magazine and Spice Islands Gourmet Spices.

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