A great picnic salad!
(If you forget to bring forks, you can just scoop it up with some tortilla chips!)
And, the longer this sits, the better it gets. …If you have leftover cooked corn, add it in!
Always remember that the membranes and seeds of the jalapenos contain the heat, so include as much (or as little) as you can handle.
Killer Bean and Cheese Salad
Number of Servings: 6-8
Salad Ingredients:
1 can (540 mL / 19 fl 0z) garbanzo beans (chick peas), drained, rinsed
1 can (540 mL/ 19 fl oz) black beans, drained, rinsed
¼ cup (60 mL) thinly sliced red onion
¼ cup (60 mL) chopped green onions
1-2 fresh jalapenos, very thinly sliced
1 tablespoon (15 mL) chopped pickled jalapeno
1 red pepper, finely chopped
2 cups (50 mL) of a variety of cheese cubes: Monterey Jack; sharp cheddar cheese; pecorino or asiago; gouda; colby
¼ cup (60 mL) chopped fresh cilantro
Lime Chipotle Vinaigrette:
2 garlic cloves, minced
1 tablespoon (15 mL) fresh lime juice
1 teaspoon (5 mL) lime zest
1 tablespoon white wine vinegar
1 teaspoon (5 mL) sugar
½ teaspoon (2.5 mL) chipotle chile powder
½ teaspoon cumin
4 tablespoons vegetable or grapeseed oil
Sea salt; freshly ground black pepper
Method:
- Make Vinaigrette: In a large salad bowl, mix garlic, lime juice/zest, vinegar, sugar, chipotle and cumin. Whisk in oil. Season to taste.
- Add all salad ingredients into the bowl and stir to combine. Refrigerate for at least an hour prior to serving.
Questions and Comments are always welcome alex@chilipeppersandpears.com
