Ingredients for Black Bean and Corn Esquite Salad (Serves 4)
- 1 ½ cups Chipotle Mayonnaise (see recipe)
- 1 ½ cups cooked black beans or canned black beans
- 1 ½ cups roasted corn
- ½ cup red onion, diced
- ½ cup cilantro, chopped
- 1 cup panela cheese, cubed
- 1 cup tortilla strips, julienned
- ¼ of an avocado, sliced
- 8 to 10 baby bibb lettuce leaves
- 1 teaspoon cayenne
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Ingredients for Chipotle Mayonnaise (Makes 4 cups)
- Mayonnaise (2½ cups)
- Chipotles in Adobo, seeds removed (1 cup)
- Freshly squeezed lime juice (2 tbsp)
- Freshly squeezed orange juice (4 tsp)
- Honey (1 tbsp)
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
For the chipotle mayo: Puree mayo, chipotles in adobo, lime and orange juices, honey, Dijon mustard in a blender until completely combined and smooth. Season with salt and pepper to taste.
For the salad: Combine black beans, corn, red onion, cilantro, panela cheese and 1¼ cups of Chipotle Mayo in a bowl and mix well. Season with salt and pepper to taste. Place black bean and corn mixture on top of a bed of baby bibb lettuce in a large bowl.
Fry tortilla strips until crisp and finish with cayenne and salt. Garnish salad with sliced avocado and tortilla strips and serve immediately.
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