Recipe - Blue Ridge Garden Salad

2 Dried chipotle chili peppers
One fourth cup Fresh lime juice
2 tablespoon Olive oil
1 teaspoon Cumin
1 teaspoon Chili powder
One half teaspoon Allspice
1/8 teaspoon Freshly ground black pepper
1/8 teaspoon Salt
2 cup Crowder or black eyed peas;
1 can
2 cup Whole kernel corn; 1 can
1 cup Cooked rice
1 cup Plum tomatoes; seeded and
chopped
One half cup Diced red bell pepper
One half cup Sliced green onions
One fourth cup Chopped fresh cilantro

~ 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.