Dried chipotle powder is in my top few ingredients to have stashed away in my camp cooking kit. It brings so much flavour and the added element of a smoky taste to just about any dish you can think of. Mexican fast food has brought this ingredient into the limelight however it can be used across many cuisines. Made from the smoked, dried and ground jalapeno pepper, it is readily available in supermarkets and speciality food stores.
This bean salad is an excellent go to when you will be away from food stores for a few days with everything you need being non-perishable for up to a week.
½ cup brown or white rice
1 x small red onion, peeled, finely diced
1 x small red or green bell pepper, seeds removed, diced
1 x small cucumber, diced
1 x can mixed beans, drained well
1 x can corn kernels, drained well
1 tablespoon red wine vinegar
Juice of 1 lime
4 tablespoons olive oil
½ teaspoon chipotle powder
Salt and pepper
1 lime cut into wedges (optional)
- Put rice in a small pot, cover with water and bring to the boil. Turn down to simmer and cook for 12-15 minutes, or until cooked, depending on variety.
- Drain rice and set aside to cool.
- In a large pot or bowl, combine remaining ingredients and mix well. Add cooled rice.
- Make dressing and taste for seasoning. It should be strong at this point at it will be diluted by the salad ingredients. Adjust if necessary.
- Stir through dressing and serve with extra lime wedges.
- Store vegetables out of sunlight and protect them from being crushed
- Any bean mix will work for this dish
- Pre-cooked rice can be used to save time and eliminate cooking
- If you are close to fresh vegetables when you make this dish, add cherry tomatoes, fresh cilantro and avocado
- This salad can be served as is, or as a side for grilled protein such as chicken or steak
- Fresh corn, grilled and cut from the cob can be used if available
- If chipotle powder is unavailable, use a Mexican spice blend
- Lemon can be substituted for lime