ISO Black Bean and Pineapple Salad with Orange Chipotle Dressing

[lisas3575]

Argh. KimKelley posted this recipe ages ago and I want to double check some measurements. I can't pull it up using a search. Does anyone have it handy?

[HealthyinMN]

Is this it?

BLACK BEAN AND PINEAPPLE SALAD
WITH ORANGE CHIPOTLE VINAIGRETTE

Posted by KimKelly

Here’s another intensely flavor-packed taste sensation from two of my favorite barbeque chefs. This recipe is spicy, sweet and tropical. A great make-ahead dish – a terrific party dish – it’s colorful and unusual, and goes really well with all kinds of grilled foods. You can make it a day or more in advance – and, if the salad seems to need a little “refreshing” after being stored (tightly covered) in the refrigerator, just mix in a bit more lime juice and some fresh cilantro – and it’s good to go again!


SERVES 8


2 cups, dried black beans
[OR substitute 3, 15-ounce cans black beans – drained, well rinsed]
1/2 small pineapple – peeled, cored, diced into medium-size cubes
1/2 red bell pepper – cored, seeded, cut in medium-size dice
1/2 green bell pepper – cored, seeded, cut in medium-size dice
1/2 red onion – cut in small dice
3 tablespoons, coarsely chopped fresh cilantro
3 tablespoons, coarsely chopped fresh oregano
kosher salt and freshly cracked black pepper to taste

for the vinaigrette (dressing):
juice of 1 orange
1/2 cup, fresh lime juice (you’ll need about 4 limes)
2 tablespoons, molasses
2 tablespoons, cider vinegar
2 tablespoons, chipotle peppers in adobo sauce
[*Note: purchase these canned in the supermarket’s Mexican section]
2 tablespoons, toasted cumin seeds (toast slowly in nonstick skillet)
(OR substitute 1 tablespoon, ground cumin)
kosher salt and freshly cracked black pepper to taste
1/4 cup, olive oil



If using dried black beans: soak them in cold water for 5 hours or overnight, then drain and rinse well. Place the soaked beans in a saucepan or pot with cold water to cover by at least 2 inches. Bring to a boil over high heat, reduce the heat, and simmer the beans gently until they are tender but not mushy – about 1 1/2 –2 hours. Add salt to the cooking beans after the first half hour or so. Drain the beans and place in a large bowl. [If using canned beans, rinse and drain them and place in a large bowl.]

Prepare the Vinaigrette (dressing): In a blender or food processor, combine the juices and all dressing ingredients except the oil until well blended. With the machine running, add the oil in a thin stream through the feed tube, until the dressing is well blended. Taste and correct seasoning, if necessary.

Compose the Salad: To the bowl containing the beans, add the pineapple, bell peppers, onion, cilantro, oregano and salt and pepper to taste. Pour the dressing over the salad, and toss well to combine. Salad may be made ahead; in fact, flavors improve upon standing for a half hour or so.



Recipe adapted from Let the Flames Begin by Chris Schlesinger and John Willoughby (Norton)

[applecrisp]

Black Bean and Pineapple Salad with Orange Chipotle Dressing
--------------------------------------------------------------------------------

Recipe By: KimKelley/CLBB
Serving Size: 8

Ingredients:

2 cups dried black beans, or 3 cans
1/2 small pineapple, peeled, cored,
diced into medium-size cubes
1/2 red bell pepper, cored, seeded, cut
in medium-size dice
1/2 green bell pepper, cored, seeded, cut
in medium-size dice
1/2 red onion, cut in small dice
3 tablespoons coarsely chopped fresh cilantro
3 tablespoons coarsely chopped fresh oregano
kosher salt and freshly cracked black
pepper to taste
for the vinaigrette (dressing):
juice of 1 orange
1/2 cup fresh lime juice, (about 4 limes)
2 tablespoons molasses
2 tablespoons cider vinegar
2 tablespoons chipotle peppers in adobo sauce
1 tablespoon ground cumin
kosher salt and freshly cracked black
pepper to taste
1/4 cup olive oil

Directions:

If using dried black beans: soak them in cold water for 5 hours or overnight, then drain and rinse well. Place the soaked beans in a saucepan or pot with cold water to cover by at least 2 inches. Bring to a boil over high heat, reduce the heat, and simmer the beans gently until they are tender but not mushy -- about 1 1/2-2 hours. Add salt to the cooking beans after the first half hour or so. Drain the beans and place in a large bowl. [If using canned beans, rinse and drain them and place in a large bowl.]

Prepare the Vinaigrette (dressing): In a blender or food processor, combine the juices and all dressing ingredients except the oil until well blended. With the machine running, add the oil in a thin stream through the feed tube, until the dressing is well blended. Taste and correct seasoning, if necessary.

Compose the Salad: To the bowl containing the beans, add the pineapple, bell peppers, onion, cilantro, oregano and salt and pepper to taste. Pour the dressing over the salad, and toss well to combine. Salad may be made ahead; in fact, flavors improve upon standing for a half hour or so.

Serves 8

Recipe adapted from Let the Flames Begin by Chris Schlesinger and John Willoughby (Norton)

NOTES: Here's another intensely flavor-packed taste sensation from two of my favorite barbeque chefs. This recipe is spicy, sweet and tropical. A great make-ahead dish - a terrific party dish - it's colorful and unusual, and goes really well with all kinds of grilled foods. You can make it a day or more in advance and, if the salad seems to need a little 'refreshing' after being stored (tightly covered) in the refrigerator, just mix in a bit more lime juice and some fresh cilantro and it's good to go again! _____

706

[lisas3575]

Thank you!