Servings: four to six.
The canned chipotle chile is a smoked, dried jalapeño that’s canned in a spicy sauce called adobo. Look in the Mexican foods section of your grocery store. You can freeze the extra in a plastic container for up to a year.
Make Ahead Tips
You can make the salad up to one day ahead and refrigerate, but let it come fully to room temperature before serving. Freshen the flavor of the salad by adding more sliced fresh basil and a squeeze of orange and lime juice just before serving.
If you don’t have time to cook the dried black beans, you can substitute one 29-oz can black beans. Skip the cooking step, but rinse and drain them well.
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I made this with grilled peri-peri chicken (that recipe is also on the fine Cooking website.) The chicken was very hot so the sweet and crunch so this sweet and crunchy side worked well with it.
I made this as a side dish and really liked it. I would love to make this with the grilled shrimp show in the picture - that would be fantastic.
This salad was absolutely delicious! I didn't include the jicama (none on hand) but followed the recipe to a T otherwise. I'm absolutely going to make this over and over again!
Wow! Made using peaches as suggested by another reviewer and I would definitely do the same next time. Skipped the jicama (since the ones in the store were HUGE) and really didn't miss it. I also used canned beans and they do not absorb the excess dressing - I only used half the dressing and it was still way too much. This was much tastier than I even anticipated and I would make it again. We served it with the smoked paprika quesadillas on this site and that was a great combination.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
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