Continuing my devotion to Southwestern and Mexican cuisine, I bring you a spicy pinto bean and corn salad in a jar, perfect picnic fare or for dining on the porch. Jarred roasted red peppers, canned pinto beans and frozen corn kernels make this an easy out of the pantry salad for winter or when pushed for time, but in the summer when fresh corn, plum tomatoes and peppers are abundant, I would suggest you take advantage of seasonal produce.
This tangy bean salad is coated with a smoky chili powder vinaigrette, chopped fresh cilantro leaves stirred in at serving time and topped with cubed jalapeno jack cheese. Optional additional heat comes from Chipotle Tabasco Sauce or your favorite hot sauce.
Pinto Bean and Corn Salad with Smoky Citrus Dressing
Recipes adapted from Chipotle-smoky hot recipes for all occasions
2 jarred roasted red bell peppers, drained and chopped
2-15.8 ounce canned pinto beans, drained and rinsed
2 cups frozen corn kernels, defrosted
1 small red onion, diced
2 plum tomatoes, cored, seeded and chopped
4-6 tablespoons Smoky Citrus Dressing-recipe follows
2 teaspoons, Chipotle Tabasco Sauce, or your favorite hot sauce
1 cup chopped fresh cilantro leaves
1/2 cup cubed jalapeño jack cheese
Combine roasted red bell peppers, beans, corn, onion, and tomatoes in a large bowl. Add enough smoky citrus dressing to coat along with the Tabasco sauce. Taste and adjust seasonings. Stir in the cilantro leaves and cubed jalapeño jack cheese. Serve cold or at room temperature. Serves 6.
Smoky Citrus Dressing
6 tablespoons freshly squeezed lime juice
2 tablespoons freshly squeezed lemon juice
1 clove garlic, minced
1 teaspoon Smoky Chile Powder, recipe follows
1 tablespoon maple syrup
1/4 cup olive oil
2 teaspoons cumin seed, toasted
salt & pepper to taste
Combine all the ingredients with salt and pepper to taste in a jar. Cover with a lid; shake to blend. Use immediately or store covered in the refrigerator up to 3 days. Makes 3/4 cup.
|Smoky Chili Powder Mise En Place|
Smoky Chile Powder
Great as a rub
2 tablespoons ground cumin seed
1 tablespoon chipotle chili powder
1 tablespoon ancho chili powder
2 tablespoons dried oregano
2 tablespoons garlic powder
Combine all ingredients in a medium bowl. Transfer to a covered container until ready to use. Makes 1/2 cup.
This is my contribution to My Legume Love Affair #53, created by Susan of The Well-Seasoned Cook and hosted the month of November by Simona of Briciole.
Please do not use images or text without my permission.