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Recipe Summary

prep:
25 mins
chill:
4 hrs
total:
4 hrs 25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl combine the black beans, corn, jicama, sweet pepper, and onions. Set aside.

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  • For vinaigrette, in a food processor bowl or blender container combine chipotle peppers, salad oil, lime juice, cilantro, oregano, salt, and garlic. Cover and process or blend until smooth.

  • Pour the vinaigrette over bean mixture; toss gently to coat. Cover and chill for 4 to 24 hours, stirring occasionally.

  • To serve, line dinner plates with mixed greens. Spoon the bean mixture on top of greens. If desired, serve with chips. Makes 4 servings.

Tips

If canned chipotle peppers are not available, use 2 or 3 dried chipotle peppers. Cut open and discard stems and seeds. Cut peppers into pieces. Place in a small bowl and cover with boiling water. Cover and let stand for 45 to 60 minutes or until softened. Drain well.

Nutrition Facts

230 calories; fat 11g; saturated fat 2g; carbohydrates 31g; insoluble fiber 7g; sugars 2g; protein 9g; vitamin a 534.5IU; vitamin c 30.7mg; sodium 383mg; calcium 70.7mg; iron 2.2mg.
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