Bean Salad With Chipotle Chile Vinaigrette

Recipe Ingredients

1 cup	146g / 5.1oz	Peeled jicama - diced
1 cup	62g / 2.2oz	Tomato - seeded diced
1 cup	146g / 5.1oz	Yellow bell pepper - diced
1/2 cup	31g / 1.1oz	Green onions - thinly sliced
1/2 cup	55g / 1.9oz	Carrot - diced
1/4 cup	4g / 0.1oz	Cilantro fresh - chopped
16 oz	454g	Pinto beans - drained
15 oz	426g	Black beans - drained
1 tablespoon	15ml	Sherry vinegar
1 tablespoon	15ml	Fresh lime juice
1 1/2 teaspoons	7.5ml	Vegetable oil
1/4 teaspoon	1.3ml	Dried oregano
		Canned chipotle chile in adobo
		Sauce

Recipe Instructions

Combine first 8 ingredients in a large bowl; toss well, and set aside.

Combine sherry vinegar and next 4 ingredients in a blender, and process until smooth.

Pour over bean mixture, and toss gently.

Cover and chill 2 hours.

Source:
Cooking Light, October 1994, page 77

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.