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Black Bean Salad with Chipotle-Cumin Dressing

By , from the Culinate Kitchen collection
Cook Time 20 minutes

Introduction

This salad makes an easy meal when paired with quesadillas or fajitas. When I buy the chipotles in adobo sauce, I transfer the leftover chiles into a jar and store it in my refrigerator for later use; as long as the chiles are submerged in the adobo sauce, they last for a long time.

Ingredients

Dressing

¼ cup freshly squeezed lime juice
1 garlic clove, minced or pressed
1 tsp. ground cumin
2 tsp. chipotle chiles in adobo sauce, finely chopped
~ Generous pinch of salt
½ cup canola or extra-virgin olive oil

Salad

3 cups cooked black beans
1 large red bell pepper, chopped
cups cooked corn kernels
½ cup red onion, chopped
½ cup chopped cilantro leaves
¾ tsp. salt

Steps

  1. Place the lime juice, minced garlic, cumin, chopped chipotle chiles, and salt in a small-to-medium bowl (or a 2-cup measuring cup) and whisk together. Slowly drizzle in the oil, whisking constantly, until the dressing is smooth.
  2. Place the beans, bell pepper, corn, onion, and cilantro in a medium-large bowl and toss with the dressing until everything is lightly coated. Season to taste with salt.

Notes

This salad tastes better if it sits at room temperature for a while, allowing the beans to soak up some of the dressing and the flavors to marry.

This content is from the Culinate Kitchen collection.

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100% recommend this recipe
1. by Liz Rousseau on Aug 4, 2009 at 9:43 AM PDT

Wow - so i saw this picture and had to see what you put in it! My mother has been making a salad super close to this for years and she keeps renaming it! Usually it’s known as her “fiesta salad”, though. the dressing is exact!

The only difference is the quantity of cilantro (we use a cup or 2), a tomato, & an avocado at the end.
and sometimes we cube some (sharp) cheddar for a little fatty goodness! ;)
how totally delicious. i will make this over the weekend for sure.

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