Vegetable Salad w/ Chipotle Vinaigrette
Source of Recipe
Better Homes and Gardens
List of Ingredients
• 1 15-ounce can black beans, rinsed and drained
• 1 cup frozen whole kernel corn, thawed
• 1/2 cup peeled jicama cut into thin bite-size strips
• 1/2 cup chopped green sweet pepper
• 4 red pearl onions, thinly sliced, or 1/4 cup chopped red onion
• 1 to 2 canned chipotle peppers in adobo sauce
• 3 tablespoons salad oil
• 3 tablespoons lime juice
• 2 tablespoons snipped fresh cilantro or Italian flat-leaf parsley
• 2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
• 1/8 teaspoon salt
• 2 cloves garlic, minced
• Torn mixed salad greens
• Chipotle-flavored tostada chips or tortilla chips (optional)
Recipe
1. In a large bowl combine the black beans, corn, jicama, sweet pepper, and onions. Set aside.
2. For vinaigrette, in a food processor bowl or blender container combine chipotle peppers, salad oil, lime juice, cilantro, oregano, salt, and garlic. Cover and process or blend until smooth.
3. Pour the vinaigrette over bean mixture; toss gently to coat. Cover and chill for 4 to 24 hours, stirring occasionally.
4. To serve, line dinner plates with mixed greens. Spoon the bean mixture on top of greens. If desired, serve with chips. Makes 4 servings.
Note: If canned chipotle peppers are not available, use 2 or 3 dried chipotle peppers. Cut open and discard stems and seeds. Cut peppers into pieces. Place in a small bowl and cover with boiling water. Cover and let stand for 45 to 60 minutes or until softened. Drain well.
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