Recipe for Blue Ridge Garden Salad 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
2 x Dried chipotle chili peppers
1/4 cup Fresh lime juice
2 tbl Olive oil
1 tsp Cumin
1 tsp Chili powder
1/2 tsp Allspice
1/8 tsp Freshly ground black pepper
1/8 tsp Salt
2 cup Crowder or black eyed peas, 1 can
2 cup Whole kernel corn, 1 can
1 cup Cooked rice
1 cup Plum tomatoes, seeded and chopped
1/2 cup Diced red bell pepper
1/2 cup Sliced green onions
Instructions:
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.

[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

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

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