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| Mexican bean salad with chipotle dressing |
Chipotle chillies in adobo sauce add a real depth of flavour to grilled meat and salad dressings
Serves 6
Mexican bean salad with chipotle dressing ingredients: 1/2 tsp dried chipotle chilli, finely chopped. 340g can chipotle chillies in adobo sauce, blended to amek a paste. Olive oil. 50g meat, cut into 2-3cm pieces. 6 roma tomatoes, halved. 2 x 400g cans beans (such as black-eyed beans, butter beans, cannellini beans or pinto beans), rinsed, drained. 1 avocado, cut into chunks. 2 handfuls of coriander leaves. Handful of baby spinach leaves. 1 and 1/2 tbs cider. Finely grated zest of 1 lime
Mexican bean salad recipe: 1- In a large bowl, mix dried chipotle chilli, 2 tbs chipotle chilli paste and 2 tbs oil. Add the meat and toss to coat. Cover and marinate in the fridge for at least 1 hour, preferable longer. 2- Preheat the oven to 180C. Place the tomatoes on a baking tray, season and drizzle with oil. Roast for 15-20 minutes until soft, then cool. 3- Heat a chargrill pan or a large frypan over medium heat and cook the meat in a little oil for 12-15 minutes until browned and cooked through. 4- In a large bowl, combine all the beans with avocado, coriander and spinach. Mix together the vinegar, 1/2 cup (125ml) oil and 1 tsp chipotle chill paste to make a dressing. Top the salad with the roasted tomatoes and drizzle with dressing. Grate over a little lime zest and serve with meat on the side. By then, the Mexican bean salad is ready
