I adapted this from a salad I saw done on Grillin' and Chillin' (Food Network) back in '98. It's perfect for picnics and barbecues, easy to fix, and can be done ahead. Go ahead and use more chipotle chiles if you like the "heat".
Serves: 4
Prep.Time: 20 minues
1/2 pound dried kidney, pinto or black beans, cooked and drained or 2-3 16-oz. cans, rinsed and drained
2 canned poblano chiles -- seeded and chopped or 2 4-oz. cans chopped green chiles
1 medium red onion -- diced
1/4 cup chopped fresh cilantro
1 canned chipotle chile (or more to taste) -- chopped
1 teaspoon adobo sauce from canned chipotle chiles
2 tablespoons fresh lime juice
1 tablespoon fresh lemon juice
2 tablespoons olive oil
Salt and fresh ground pepper to taste
Combine all ingredients in a large mixing bowl; season with salt and pepper. Cover and refrigerate 1-2 hours before serving.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved