Try this Blue Ridge Garden Salad recipe, or contribute your own.
Suggest a better description~ 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (169g) | ||
Recipe Makes: 6 | ||
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Calories: 192 | ||
Calories from Fat: 19 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 19.1mg | 1 % | |
Potassium 391.5mg | 10 % | |
Total Carbohydrate 40.2g | 12 % | |
Dietary Fiber 3.6g | 15 % | |
Sugars, other 36.6g | ||
Protein 4.7g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 192
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