Chipotle-Lime Three Bean Salad  
This simple bean salad will be a welcomed surprise at your next picnic. It’s tangy, spicy flavor makes it a delicious sidekick for burgers, brats and hotdogs.
Yield:  6 to 8 servings
Preparation time: 30 minutes
1 (15 ounce) can black beans, drained and rinsed1 (15 ounce) can garbanzo beans, drained and rinsed1 (15 ounce) can red kidney beans, drained and rinsed1 shallot, finely chopped1 green bell pepper, chopped½ cup cilantro, finely chopped2 teaspoons chipotle in adobo sauce*1 teaspoon sugar½ teaspoon saltJuice of 2 limes**Zest of 1 lime**
Place the black beans, garbanzo beans and kidney beans in a large bowl. Add the shallot, bell pepper and cilantro. Stir to combine.
In a small dish, stir together the chipotle in adobo sauce, sugar, salt, lime juice and lime zest.
Pour the dressing over the beans and stir to coat. Place the bean salad in the refrigerator for at least 15 minutes before serving to let the flavors blend.
*This is the sauce from a can of chipotle peppers in adobo. If you want your salad extra spicy, place the dressing ingredients in a small food process and add a whole chipotle pepper with the sauce. Puree and pour over the bean dressing. In a pinch, substitute 1 teaspoon chipotle chili powder for the sauce.
**We recommend using limes from Paramount Citrus. They are consistently fresh and juicy and available at most major grocery, mass and club retailers.

Chipotle-Lime Three Bean Salad  

This simple bean salad will be a welcomed surprise at your next picnic. It’s tangy, spicy flavor makes it a delicious sidekick for burgers, brats and hotdogs.

Yield:  6 to 8 servings

Preparation time: 30 minutes

1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained and rinsed
1 (15 ounce) can red kidney beans, drained and rinsed
1 shallot, finely chopped
1 green bell pepper, chopped
½ cup cilantro, finely chopped
2 teaspoons chipotle in adobo sauce*
1 teaspoon sugar
½ teaspoon salt
Juice of 2 limes**
Zest of 1 lime**

Place the black beans, garbanzo beans and kidney beans in a large bowl. Add the shallot, bell pepper and cilantro. Stir to combine.

In a small dish, stir together the chipotle in adobo sauce, sugar, salt, lime juice and lime zest.

Pour the dressing over the beans and stir to coat. Place the bean salad in the refrigerator for at least 15 minutes before serving to let the flavors blend.

*This is the sauce from a can of chipotle peppers in adobo. If you want your salad extra spicy, place the dressing ingredients in a small food process and add a whole chipotle pepper with the sauce. Puree and pour over the bean dressing. In a pinch, substitute 1 teaspoon chipotle chili powder for the sauce.

**We recommend using limes from Paramount Citrus. They are consistently fresh and juicy and available at most major grocery, mass and club retailers.

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