Bean Salad With Chipotle Chile Vinaigrette Recipe - Cooking Index
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 |
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
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