LuAnn's Family Favorites Recipes
Chickpea and Black Bean Salad
with Chipotle Chiles
This brightly-seasoned salad with its pleasing variety of colors, textures and flavors holds one of the top places in my all-time favorite salads!
Yield: about 5 cups
Ingredients
Dressing
- 1/3 cup mayonnaise
- 1 lime, zested and juiced (about 2 tablespoons juice)
- 1/2 teaspoon cumin
- 1 chipotle chile (from a can of chipotle chiles in adobo sauce; more or less, to taste), mashed
Salad
- 2 (15 ounce cans) beans, rinsed and drained (my favorite combination is one can of chickpeas and one can black beans)
- 1 fresh, aromatic tomato, diced
- 1 sweet bell pepper (any color), diced
- 1/3 cup chopped red or sweet onion
- 1 cup chopped cilantro
- Raw sweet corn kernels (optional)
- Diced cucumber (optional)
- Adobo sauce (from the can of chipotle peppers), to taste
- Salt, to taste
- Pepper, to taste
Instructions
To make the dressing
- In a small bowl, stir all of the ingredients together. (To reduce the spiciness of the chipotle chile, remove the seeds before mashing).
- Scrape the seeds from the chipotle chiles and discard. Mash the chiles with the back of a spoon, add to bowl.
To prepare the salad
- Combine the beans, tomato, bell pepper, cilantro and corn and cucumber, if using, in a bowl.
- Gently stir in the prepared dressing until well mixed.
- Taste and add adobo sauce, salt and pepper to taste.
- Transfer the salad to a serving dish and serve immediately; or cover and refrigerate to enjoy later.
Attribution
Adapted from Bon Appetit magazine, January, 2002, by LuAnn B., a.k.a. "Tofu Queen."