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Blue Ridge Garden Salad




Source of Recipe


Marla


List of Ingredients




Blue Ridge Garden Salad

2 dried chipotle chili peppers

1/4 cup fresh lime juice

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon ground all-spice

1/8 teaspoon freshly ground black peppercorns, or to taste

1/8 teaspoon salt

15 1/2-ounce can crowder peas or black-eyed peas, rinsed and drained

15 1/4-ounce can whole kernel corn, rinsed and drained

1 cup cooked rice

1 cup seeded and chopped plum tomatoes

1/2 cup diced red bell pepper

1/2 cup sliced green onions

1/4 cup chopped fresh cilantro



Recipe



Place chipotle peppers in small bowl; cover with warm water. Let stand 30

minutes. Drain and dice.

In a large bowl combine chipotle peppers, lime juice, olive oil, cumin, chili

powder, allspice, pepper and salt to blend thoroughly.

Add peas, corn, rice, tomatoes, bell pepper, green onions and cilantro. Toss

thoroughly to coat. Salad can be covered and refrigerated, or served

immediately. Serve on crisp salad greens with bacon tortilla chips, if

desired. Serves 6.

NOTE: Chipotle chili peppers are dried and smoked jalapeno chili peppers,

available in the specialty produce section of most supermarkets.
.