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Vegetable Salad With Chipotle Vinaigrette

Diabetic.Foodie's picture
Ingredients
  Canned black beans 15 Ounce, drained, rinsed (1 Can)
  Frozen whole kernel corn 1 Cup (16 tbs), thawed
  Peeled jicama 1⁄2 Cup (8 tbs), cut into thin bite-size strips
  Chopped green sweet pepper 1⁄2 Cup (8 tbs)
  Red pearl onions/1/4 cup chopped red onion 4 , thinly sliced
  Canned chipotle peppers in adobo sauce 2
  Salad oil 3 Tablespoon
  Lime juice 3 Tablespoon
  Snipped fresh cilantro/Snipped italian flat-leaf parsley 2 Tablespoon
  Snipped oregano/1/2 teaspoon dried oregano, crushed 2 Teaspoon (Fresh)
  Salt 1⁄8 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Torn mixed salad greens 4 Cup (64 tbs)
Directions

In a large bowl combine 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.

Recipe Summary

Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Blending
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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