Blue Ridge Garden Salad
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Blue Ridge Garden Salad
  Salad  
Last updated 6/12/2012 1:09:20 AM. Recipe ID 36252. Report a problem with this recipe.
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      Title: Blue ridge garden salad
 Categories: 
      Yield: 6 Servings
 
      2    Dried chipotle chili peppers
    1/4 c  Fresh lime juice
      2 tb Olive oil
      1 ts Cumin
      1 ts Chili powder
    1/2 ts Allspice
    1/8 ts Freshly ground black pepper
    1/8 ts Salt
      2 c  Crowder or black eyed peas;
           -1 can
      2 c  Whole kernel corn; 1 can
      1 c  Cooked rice
      1 c  Plum tomatoes; seeded and
           -chopped
    1/2 c  Diced red bell pepper
    1/2 c  Sliced green onions
    1/4 c  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.
 




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Recipe ID 36252 (Apr 03, 2005)

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