Chipotle Black Bean Salad
(2 votes)
Cold bean salads are a favorite spring and summer side of mine. They are super easy to make, cheap, and save and transport well, and are pure complex carbohydrate. Without the need for mayo, like in potato salad, they are generally low calorie and low fat. I like to get creative with what I use to add moisture, as in this case, adobo sauce (from chipotle peppers) and maple syrup.
Think about bringing this black bean salad to the next BBQ you attend – it goes great with carne asada and guacamole. The smokiness of the adobo sauce is perfectly rounded by the small amount of sweet maple syrup.
Ingredients:
2 15 oz cans black beans, drained and rinsed
1 cup halved grape tomatoes
1/2 cup cubed ham steak (optional)
2 cloves garlic, minced
2 green onions, chopped
4 T cilantro, chopped
4 t adobo sauce (from can of chipotle peppers)
2 t maple syrup
juice of 1 lime
black pepper to taste
Instructions:
Heat a teaspoon of olive oil in a skillet over medium-high heat. Add the ham and cook until starting to brown, stirring occasionally. Once browned, reduce heat to medium, add the garlic, and cook about one more minute. Add the halved tomatoes and cook two to three minutes. Remove from heat and set aside.
In a mixing bowl, combine the beans, green onion, and cilantro. Add the sautéed ham and tomatoes, then add the adobo sauce, maple syrup, and lime juice. Season liberally with black pepper.
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