Black Bean and Corn Esquite Salad

Black Bean and Corn Esquite Salad

Serves 4

1 1/2 cups Chipotle Mayonnaise (see recipe)
1 1/2 cups cooked black beans or canned black beans
1 1/2 cups roasted corn
1/2 cup red onion, diced
1/2 cup cilantro, chopped
1 cup panela cheese, cubed
1 cup tortilla strips, julienned
1/4 of an avocado, sliced
8 to 10 baby bibb lettuce leaves
1 teaspoon cayenne
Kosher salt, to taste
Freshly cracked black pepper, to taste

Chipotle Mayonnaise

Makes 4 cups

2 1/2 cups Best Foods mayonnaise
1 cup chipotles in adobo, seeds removed
2 tablespoons freshly squeezed lime juice
4 teaspoons freshly squeezed orange juice
1 tablespoon honey
1 tablespoon Dijon mustard
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 1 1/4 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.

  • News & Recipes

  • Categories

  • Archives