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.