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CATEGORY CUISINE TAG YIELD
Grains 6 Servings

INGREDIENTS

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

INSTRUCTIONS

~ 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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