Recipe for Sante Fe Rice and Artichoke Salad

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Yield:

Ingredients:

Amount	Ingredient
1/2 cup	cooked long-grain white rice
15 oz	canned artichokes
	drained and coarsely chopped
14 oz	canned corn kernels, drained
4 x	green onions, chopped
	(white and pale green parts)
1/2 cup	roasted sweet peppers, (from a jar)
1 sm	cucumber, peeled and diced
	(1 cup)
1 lrg	jalapeno pepper or chipotle pepper
	seeded and minced, (optional)
2 tbl	canola oil
1/4 cup	fresh lime juice, (2 limes)
2 tbl	chopped fresh cilantro, up to 3
2 tsp	dried oregano
1 tsp	ground cumin
1/2 tsp	freshly ground black pepper

Instructions:

Instructions: 6 SERVINGS VEGAN

Its easy to bring the flavors of the Southwest to your table with this main-course salad. The best part is that it can be made several days ahead and refrigerated.

In large bowl, combine all ingredients and mix thoroughly. Chill for at least 30 minutes to allow the flavors to blend. To serve, fluff salad with fork and spoon onto lettuce-lined platter.

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