Southwestern Bean and Corn Salad

Serves 6-8

Salad Ingredients

1 can (540 mL) black beans, drained, rinsed
1 can (540 mL)) garbanzo beans (chick peas), drained, rinsed
1 cup (250 mL) cooked corn, cooked and cooled
⅓ cup (85 mL) finely chopped red onions
¼ 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 or grape tomatoes

¼ -⅓ cup (60-85 mL) chopped fresh cilantro
Tortilla chips

Chipotle Lime Vinaigrette

1 teaspoon (5 mL) lime zest
3 tablespoons (45 mL) fresh lime juice
2 teaspoons (10 mL) honey
½ teaspoon (2.5 mL) chipotle chili powder (or to taste)

½ teaspoon (2.5 mL) cumin
¼ teaspoon (1.5 mL) ground coriander
¼ cup (60 mL) vegetable or grapeseed oil
½ teaspoon (2.5 mL) sea salt
Freshly ground black pepper to taste

Method

1. In a large salad bowl, combine all salad ingredients (except cilantro and chips).
2. Prepare vinaigrette: In a small bowl, mix together the lime zest/juice, honey, chipotle powder, cumin, and coriander. Whisk in oil until well blended and thickened. Season to taste with salt and pepper. Add more chipotle powder according to taste.
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.
4. Scoop up with tortilla chips.