- 2 chipotle peppers in adobo sauce, or more to taste
- 6 tablespoons mayonnaise
- 2 tablespoons fresh lime juice
- 1 teaspoon fine sea salt (optional)
- 3 cups fresh corn kernels
- 2 cucumbers, diced
- 3 vine-ripened tomatoes, seeded and diced
- 1 (15 ounce) can black beans, drained
- 12 ounces shredded rotisserie chicken (optional)
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 red onion, diced
- 1 cup coarsely chopped fresh cilantro
- 6 ounces shredded sharp Cheddar cheese (optional)
- Press chipotle chiles through a fine mesh strainer over a bowl, using a spoon or spatula. Discard the skin, veins, and seeds. Mix the pulp with mayonnaise, lime juice, and salt in a large bowl for the dressing.
- Place corn in a pot with water to cover. Bring to a boil and cook until heated through and tender, about 3 minutes. Drain and let cool, about 10 minutes.
- Combine cucumbers, tomatoes, black beans, chicken, bell peppers, onion, and cilantro in the bowl with the dressing. Mix in the cooled corn. Top with Cheddar cheese.
08/07/2019
recipepes.com
chipotle southwest salad, recipe
PT15M
PT1H
5
455 calories
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