Black Bean Salad with Chipotle-Cumin Dressing
By Carrie Floyd, 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 | |
| 1½ | cups cooked corn kernels | |
| ½ | cup red onion, chopped | |
| ½ | cup chopped cilantro leaves | |
| ¾ | tsp. salt |
Steps
- 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.
- 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.