2 dried chipotle chili peppers
1/4 cup fresh lime juice
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground all spice
1/8 teaspoon freshly ground black peppercorns, or to taste
1/8 teaspoon salt
15 1/2 ounce can crowder peas or black eyed peas, rinsed and drained
15 1/4 ounce can whole kernel corn, rinsed and drained
1 cup cooked rice
1 cup seeded and chopped plum tomatoes
1/2 cup diced red bell pepper
1/2 cup sliced green onions
1/4 cup chopped fresh cilantro
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.
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