1 (12ounce) cans mild chili peppers, drained and chopped
1/2 cuporange marmalade
1fresh lime, zested
1/4 cuplime juice
1/4 teaspoonground black pepper
1/4 teaspooncayenne pepper
Combine corn, onion, tomato, green bell pepper, rice and chili peppers in mixing bowl.
Combine Dressing ingredients and mix well.
Add dressing to salad ingredients.
Toss to coat.
Serve with tortilla chips.
“Why oh why has this recipe gone unmade and unreviewed so long? It is amazing! I used corn off the cob, leftover basmati rice (used less) red onion, seeded the tomato, yellow bell pepper, 1 jalepeno instead of canned chilies. After making the dressing and taste testing I decided it could use cilantro. OH yum. It’s great both ways.Very colorful & tasty! The dressing add just the right compliment of sweet w/ heat. Served with blue corm tortillas. Thanks Charishma R…. if you’re still out there after all these years! It’s a winner!”