mexican-style-chick-pea-salad-15133.json

{
    "directions": [
        "Rinse chipotles. Wearing rubber gloves, separately seed and mince chipotles and jalape\u2031os. Mince onion and garlic. Peel, seed, and chop tomatoes. Rinse and drain chick-peas and in a large bowl stir together all ingredients except additional lime juice. Chill salad, covered, at least 2 hours and up to 1 day. Season salad with salt and add additional lime juice. Serve salad at cool room temperature."
    ],
    "ingredients": [
        "2 canned chipotle chiles in adobo*",
        "3 fresh jalape\u00f1o chiles",
        "1 medium onion",
        "2 garlic cloves",
        "3 medium vine-ripened tomatoes",
        "4 cups drained canned chick-peas (two 19-ounce cans)",
        "1/4 cup extra-virgin olive oil",
        "1/4 cup fresh lime juice plus additional to taste",
        "3 tablespoons chopped fresh cilantro leaves",
        "ground black pepper",
        "*available at some specialty foods shops."
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Bean",
        "Garlic",
        "Onion",
        "Pepper",
        "Tomato",
        "No-Cook",
        "Vegetarian",
        "Lime",
        "Summer",
        "Jalape\u00f1o",
        "Gourmet"
    ],
    "title": "Mexican-Style Chick-Pea Salad",
    "url": "http://www.epicurious.com/recipes/food/views/mexican-style-chick-pea-salad-15133"
}