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:

1. Make Vinaigrette: In a large salad bowl, mix garlic, lime juice/zest, vinegar, sugar, chipotle and cumin. Whisk in oil. Season to taste.
2. 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 ^[1]