Southwest Black Bean Salad with Smokey Salsa Vinaigrette 🥗
Description: This Southwest Black Bean Salad with Smokey Salsa Vinaigrette is a cherished recipe from Olson’s Grocery store in the Seattle area. Perfect for potlucks or weeknight dinners, it’s a crowd-pleaser that bursts with vibrant flavors. Prepare the vinaigrette ahead of time for convenience, and toss the salad together effortlessly just before serving.
- Servings: 10
- Calories: 441.8 per serving
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour and 35 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Frozen corn kernels | 1 cup |
| Red onion | 1 |
| Red bell pepper | 1/2 |
| Green bell pepper | 1/2 |
| Salsa | 1/2 cup |
| Fresh cilantro | 3/4 cup |
| Chipotle paste | 1/4 cup |
| Chili powder | 2 tbsp |
| Ground cumin | 1/2 tsp |
| Oregano | 1 tsp |
| Dried oregano | 1 1/2 tsp |
| Ground coriander | 1 1/2 tsp |
| Kosher salt | 1 tsp |
| Cayenne pepper | 1/2 tsp |
| Garlic | 1 clove |
| Lemon juice | 3 tbsp |
| Lime juice | 3 tbsp |
| Red wine vinegar | 1/2 cup |
| Canola oil | 2 cups |
Instructions:
-
Prepare the Salad:
- Rinse the black beans thoroughly.
- Soak the beans overnight in plenty of water, or cover them with boiling water and let them sit for 1 hour.
- Drain the beans and place them in a large saucepan.
- Cover the beans with cold water and bring to a boil over medium heat.
- Reduce the heat and simmer for about 50 minutes or until the beans are tender, adding more water if necessary.
- Drain and rinse the cooked beans with cold water.
- In a large bowl, combine the cooked beans with the frozen corn kernels, diced red onion, diced red and green bell peppers, 3/4 cup of salsa, and chopped fresh cilantro.
-
-
Prepare the Smokey Salsa Vinaigrette:
- In a food processor, blend together the chipotle paste, remaining salsa, chili powder, ground cumin, oregano, dried oregano, ground coriander, kosher salt, cayenne pepper, garlic, lemon juice, lime juice, and red wine vinegar.
- Slowly drizzle in the canola oil while the processor is running until the vinaigrette is emulsified. This will yield about 3 cups of vinaigrette.
- Store any leftover vinaigrette in a covered jar in the refrigerator; it will keep almost indefinitely.
-
Assemble the Salad:
- Pour 1 1/2 cups of the prepared Smokey Salsa Vinaigrette over the salad mixture and toss until well combined.
- Cover the salad and chill it in the refrigerator for 3-4 hours before serving to allow the flavors to meld together.
-
Serve and Enjoy!
- Garnish with additional fresh cilantro if desired, and serve chilled.
- This Southwest Black Bean Salad with Smokey Salsa Vinaigrette is sure to impress at your next gathering or as a satisfying weeknight meal. Enjoy the bold flavors of the Southwest in every bite!
Notes:
- Chili Paste: You can make your chipotle chili paste by blending a 7.5-ounce can of chipotle peppers in adobo sauce until smooth. Store any leftovers in the refrigerator for future use.
- Storage: Store any leftover salad in an airtight container in the refrigerator for up to 3-4 days.
- Customization: Feel free to adjust the spice level of the vinaigrette to suit your taste preferences by adding more or less chipotle paste and cayenne pepper. Additionally, you can add avocado, diced tomatoes, or cooked quinoa for extra texture and flavor.
