Vegetable Salad with Chipotle Vinaigrette
- In a large bowl combine the black beans, corn, jicama, sweet pepper, and onions. Set aside.
- 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.
From the Test Kitchen
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 (Vegetable Salad with Chipotle Vinaigrette)
- Per serving:
- 230 kcal ,
- 11 g fat
- (2 g sat. fat ,
- 383 mg sodium ,
- 31 g carb. ,
- 7 g fiber ,
- 2 g sugar ,
- 9 g pro.