pages

Translate

Wednesday, April 1, 2015

Southwest Black Bean Salad With Smokey Salsa Vinaigrette

Total Time: 1 hr 35 mins Preparation Time: 45 mins Cook Time: 50 mins

Ingredients

  • Servings: 10
  • 1 lb black turtle beans
  • 1 cup frozen corn kernels
  • 1/2 cup finely minced red onion
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced green bell pepper
  • 3/4 cup prepared salsa
  • 1/4 cup finely chopped fresh cilantro
  • 2 tablespoons chipotle paste (see note)
  • 1/2 cup prepared salsa
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons fresh, minced oregano or 1/2 teaspoon dried oregano, crushed
  • 1 1/2 teaspoons ground coriander
  • 1 tablespoon kosher salt
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon finely minced garlic
  • 3 tablespoons lemon juice
  • 3 tablespoons lime juice
  • 1/2 cup red wine vinegar
  • 2 cups canola oil

Recipe

  • 1 to prepare the salad: rinse the beans.
  • 2 soak in lots of water to cover overnight, or cover with boiling water and let sit 1 hour.
  • 3 drain.
  • 4 place beans in a large saucepan, cover with cold water and bring to a boil over medium heat.
  • 5 lower the heat and let simmer about 50 minutes, or until beans are tender.
  • 6 add more water if necessary during the cooking time.
  • 7 drain and rinse with cold water.
  • 8 combine the beans, corn, onion, red and green bell peppers, 3/4 cup salsa and cilantro.
  • 9 to prepare the vinaigrette: in a food processor, combine the chipotle chili paste, 1/2 cup salsa, chili powder, cumin, oregano, coriander, salt, pepper, garlic, lemon and lime juice and vinegar.
  • 10 slowly add the oil, processing until emulsified.
  • 11 (this will make about 3 cups vinaigrette; store excess in covered jar in refrigerator. this will keep almost indefinately.) pour 1-1/2 cups dressing over the salad, stirrring well.
  • 12 cover and chill 3-4 hours before serving.
  • 13 note: to make the chili paste, process a 7.
  • 14 5 ounce can chipotle peppers in adobo sauce in a food processor or blender.
  • 15 (the peppers can be found in mexican markets or at some supermarkets).
  • 16 transfer to a jar, cover and store in refrigerator.
  • 17 (i just throw the chipotle chilis in the blender with the rest of the vinaigrette ingredients).

No comments:

Post a Comment