| 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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