Bean and Kale Salad w/ Chipotle Tomato Citrus Vinaigrette
INGREDIENTS
2 Cans of Beans, Black or Pinto or a combination
1 Can of Corn
1 Can of Diced Tomatoes
2 Cups Chopped Kale
2 Bell Peppers - Small Dice
2 avocado- 1½ Medium Dice, ½ Avocado Sliced For Garnish
1/2 bunch of cilantro-Stems removed and reserved, Leaves Roughly Chopped, ¼ Reserved for Garnish.
1/2 Onion - Small Dice½
Pineapple- Small Dice
1 Orange, Zest and Juice of Half
1 Lime, Zest and Juice
2 Garlic Cloves
¼-½ cup Olive Oil
1 Tbsp Honey or Agave
½-1 tsp Chipotle powder
1-2 tsp Your favorite Taco Seasoning
Salt and Black Pepper to taste
NEXT LEVEL TIP:
Be sure to rinse the cans of beans and corn before using them, it will help wash off the “can” tastes. If you use a can of beans that has flavor added to do not rinse them but still strain them. This is a great way to get rid of some of those canned goods, just about any bean will be delicious as well as canned pineapple, mango or any tropical fruit will be great in it.
Directions:
Strain tomatoes reserving liquid.
In a blender Combine tomato can liquid with ¼ cup diced tomatoes, garlic ¼ onion, cilantro stems, lime juice and zest, zest of orange and juice from ½ of the orange, chipotle powder, and taco seasoning.
Blend until smooth, turn blender to medium speed and slowly add oil until a smooth emulsification has occurred, or until desired thickness.
Check for seasoning and add salt and pepper as needed.
Open cans of corn and beans, strain and lightly rinse. Combine with tomatoes in a large bowl.
Combine remaining ingredients and toss with vinaigrette.
Check for seasoning, add salt and pepper as needed.
Garnish with avocado slices, cilantro leaves and reserved oranges.
NEXT LEVEL TIP:
This makes a big salad, if you cut it in half still use the full amount of tomatoes, corn and citrus. Make the full recipe for the vinaigrette but put only half on the salad, the other half would be great as a marinade for beef, pork, poultry, or tofu!
Make sure to show off your results from using these recipes on Instagram. Be sure to tag me @chef.scotthamilton, and use the Hashtags #chroniclesofachef or #inspiringmyinnerfoodie. If you have any questions along the way, please reach out to me!