Bean and Corn Salad

Prep Time:  20 minutes
Number of Servings:  6-8

Salad Ingredients:

1 can (540 mL/19 fl oz) Black Beans, drained, rinsed
1 can (540 mL/19 fl oz) Garbanzo Beans (chick peas), drained, rinsed
1 cup (250 mL) cooked corn, cooled
1/3 cup (85 mL ) finely chopped red onions
1/4 cup (60 mL) finely chopped green onions
1 large sweet yellow or orange pepper, fine dice
1 poblano pepper, fine dice
2 stalks of celery, fine dice
1 cup (250 mL) chopped fresh cherry/grape tomatoes

1/4 -1/3 cup (60-85 mL) chopped fresh cilantro

Chipotle-Lime Vinaigrette:

3 tablespoons (45 mL) fresh lime juice
1 teaspoon (5 mL) lime zest
1 teaspoon (5 mL) Dijon mustard
2 teaspoons (10 mL) honey
1/2 teaspoon 2.5 mL) chipotle chili powder (or to taste)
1/4 teaspoon 1.5 mL) ground coriander
1/4 cup (60 mL) vegetable or grapeseed oil
1/2 teaspoon (2.5 mL) Kosher or sea salt
Freshly ground black pepper

Method:

1.  In a large salad bowl, combine all salad ingredients (except cilantro).
2. Prepare vinaigrette:  In a small bowl, mix together the lime juice/zest, mustard, honey, chipotle and coriander.  Whisk in oil until well blended and thickened.  Season to taste with salt and pepper.
3.  Pour vinaigrette over the bean-corn mixture and gently stir to combine.  Refrigerate for at least 2 hours – preferably overnight.   Just before serving, fold in the chopped cilantro.

Questions and Comments are always welcome     alex@chilipeppersandpears.com ^[1]