Southwest Black Bean Salad with Smokey Salsa Vinaigrette
- Ready In:
- 1hr 35mins
- Ingredients:
- 20
- Serves:
-
10
ingredients
-
Salad
- 453.59 g black turtle beans
- 236.59 ml frozen corn kernels
- 118.29 ml finely minced red onion
- 118.29 ml diced red bell pepper
- 118.29 ml diced green bell pepper
- 177.44 ml prepared salsa
- 59.14 ml finely chopped fresh cilantro
-
Salsa vinaigrette
- 29.58 ml chipotle paste (see note)
- 118.29 ml prepared salsa
- 14.79 ml chili powder
- 7.39 ml ground cumin
- 7.39 ml fresh, minced oregano or 2.46 ml dried oregano, crushed
- 7.39 ml ground coriander
- 14.79 ml kosher salt
- 2.46 ml cayenne pepper
- 4.92 ml finely minced garlic
- 44.37 ml lemon juice
- 44.37 ml lime juice
- 118.29 ml red wine vinegar
- 473.18 ml canola oil
directions
- To prepare the salad: Rinse the beans.
- Soak in lots of water to cover overnight, or cover with boiling water and let sit 1 hour.
- Drain.
- Place beans in a large saucepan, cover with cold water and bring to a boil over medium heat.
- Lower the heat and let simmer about 50 minutes, or until beans are tender.
- Add more water if necessary during the cooking time.
- Drain and rinse with cold water.
- Combine the beans, corn, onion, red and green bell peppers, 3/4 cup salsa and cilantro.
- 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.
- Slowly add the oil, processing until emulsified.
- (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.
- Cover and chill 3-4 hours before serving.
- Note: To make the chili paste, process a 7.
- 5 ounce can chipotle peppers in adobo sauce in a food processor or blender.
- (The peppers can be found in Mexican markets or at some supermarkets).
- Transfer to a jar, cover and store in refrigerator.
- (I just throw the chipotle chilis in the blender with the rest of the vinaigrette ingredients).
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RECIPE SUBMITTED BY
Susan Dillard
Oldtown, Idaho
My name is Susan and I live in Oldtown, Idaho. My husband and I have 3 horses and enjoy riding in the backcountry and camping with our horses.
I enjoy cooking and quilting when we are at home.