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).
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