Blue Ridge Garden Salad

Recipe courtesy of The Associated Press, Copyright 1996

  • 2.0 dried chipotle chili peppers
  • 0.25 cup fresh lime juice
  • 2.0 tablespoons olive oil
  • 2.0 tablespoons cumin
  • 1.0 teaspoon chili powder
  • 0.5 teaspoon all-spice
  • 0.125 teaspoon black pepper, freshly ground, to taste
  • 0.125 teaspoon salt
  • 1.0 15-ounce can black-eyed peas, rinsed and drained
  • 1.0 15-ounce can corn, rinsed and drained
  • 1.0 cup cooked rice
  • 1.0 cup plum tomatoes, seeded and chopped
  • 0.5 cup red pepper, diced
  • 0.5 cup green onion, sliced
  • 0.25 cup cilantro, freshly chopped

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 baken tortilla chips, if desired. Serves 6.