Here in New England, it’s almost the time of year where turning on an oven becomes unfathomable (and according to the forecast, that time will come later this week).
This dish is great for those nights because it’s hearty and flavorful, yet can be thrown together in about as much time as it will take for the wine to chill.
Added bonus: it uses chipotle peppers for the sauce, and if you’re like me, then you always seem to have a half used can floating around in your fridge (apologies if you don’t and this recipe ends up initiating that can).
The garnish adds a little crunch, which still keeps well if you’re storing this salad for lunch leftovers.
Black Bean Salad Recipe, with Chipotle Cream Sauce
By June 19, 2012Published:
- Yield: 4 Servings
- Prep: 15 mins
Protein? Fiber? Smoky-creaminess? Crispy-crunchyness? Check, check, check, check.
- 1/4 c cashews
- 1 t cumin seeds
- 1/4 c pumpkin seeds (pepitas)
- 1 shallot diced
- 1 T chipotles in adobo minced
- zest of one lime
- juice of one lime
- 2 15 oz. cans black beans drained and rinsed (sub. one can of pinto beans for one can of black beans)
- 2 plum tomatoes deseeded and chopped
- 1/2 c cilantro chopped
- Cover cashews in warm water and soak while you prepare the rest of the salad.
- Toast cumin in a small skillet over medium heat until fragrant and just beginning to brown. Remove to a plate, let cool, and grind in a spice-designated coffee grinder.
- Toast pumpkin seeds in the same skillet until browning and just starting to pop. Remove to a plate.
- For the dressing mix, in a medium bowl, combine the cumin, shallot, chipotles, lime zest, and lime juice.
- Drain and rinse the cashews, then blend with ¼ c water until very smooth. Add to the dressing mix and whisk to combine.
- Add the beans, tomatoes, and cilantro to the bowl and stir to combine.
- This salad can be prepared a few hours ahead and will store well in the fridge for a few days. When ready to serve, garnish with pepitas and more cilantro.