This recipe is all about celebrating the unique heirloom vegetables that you can find at the numerous Pueblo County Farms. It can change as the season progresses, but the basic formula is equal amounts of cooked grain and vegetables, with roasted aromatics such as onion, garlic, and Pueblo green Chiles, and lots of fresh chopped herbs and a squeeze of citrus to brighten up all the flavors. It’s fun to look for the different varieties of peppers, grapes, stone fruit such as cherries, plums, or peaches, and squash at the farmer markets.
This delicious salad recipe was created by the Pueblo Community College Culinary Arts Department, DiTomaso Farms and showcased at the 24th Annual Chile & Frijoles Festival. Featuring fresh produce and Pueblo Chile, it is sure to be a favorite!