Tuesday, July 29

Satisfying Super Salad #2 :Chipotle Barbecue Bean and Corn Salad

chipotle bean salad white chips

What do potato salad, corn-on-the-cob, watermelon, and bean salad all have in common? They're requisite summer cookout foods.

When I was a kid growing up in Rhode Island, it was usually Italian-style pickled bean salad made with green and yellow wax beans and dark red kidney bean. I always ate so much that I inevitably ended up with pickled gray vinegar lips.

Then sometime in the '90's my mom replaced the Italian bean salad with a rich, sweet baked bean dish made with crispy bacon. It was so sugary good, that one year I ate nearly half of it while I was making it for the cookout. Not a good idea.

When we lived in North Carolina, it was either a mushy green bean salad with diced ham (yech) or a crisp black-eyed pea salad similar to succotash (yum).

Now that we're in Southern California, I don't know what the appropriate bean salad is anymore. So I decided to go Southwest with the flavors. A trio of beans -- black, red kidney, and chickpeas -- and fresh sweet corn are happily drowned in a spicy, tangy chipotle barbecue sauce. Chipotle chilies in adobo sauce add that characteristic smoky flavor that contrasts pleasingly with the sweetness of the ketchup and brown sugar.

This salad is also the second salad of my Satisfying Super Salad series. (The first was Asian Noodle Salad with Tofu and Mango.) You'll feel satiated well after you eat this salad because beans are a super food -- they're high-protein, high-fiber, slow-digesting food which helps keep your blood sugar steady. Feel free to add grilled tofu, pork, or shrimp for added protein.

Of course, if you're not watching your calories, then Jeff would like me to tell you that, "It's awesome with hamburgers and barbecued ribs." Two more requisite foods for a cookout.

chipotle bean salad chip

The really cool thing is that this salad transforms into a dip when eaten with chips! That's right. It's like a two-fer. And don't worry, those are baked, not fried chips. So I'm sending my super salad/dip to sweet Dhanggit of Dhanggit's Kitchen who's on the prowl for some Perfect Party Dishes! And since there's so much of it, I'm also sharing it with the lovely The Well Seasoned Cook, Susan, for her Legume Love Affair Second Helping.

Chipotle Barbecue Bean and Corn Salad:
Makes 4-6 servings
Print recipe only here.

Sauce:
1 cup ketchup, preferably Heinz
1/4 cup light brown sugar
1 tablespoon Dijon mustard
1 teaspoon Tabasco sauce
2 teaspoons apple cider vinegar
3-4 chipotle peppers in adobo sauce, finely chopped, plus 1-2 tablespoons of adobo sauce**

Salad:
1 teaspoon olive oil
2 green onions, thinly sliced
2 ears sweet corn, kernels removed from the cob
1 red bell pepper, chopped
1 (14.5 oz) can of black beans, rinsed
1 (14.5 oz) can of red kidney beans, rinsed
1 (14.5 oz) can of chick peas, rinsed
2 tablespoons finely chopped fresh cilantro
1 tablespoon finely chopped fresh oregano

To make the sauce, whisk together all ingredients in a medium bowl, and set aside.

To make the salad, heat olive in a large skillet over medium heat. Add green onion and corn kernels. Saute until lightly browned, about 3-4 minutes. Remove from heat, and add to a large bowl. Add raw bell pepper, rinsed beans, and bbq sauce; stir until well combined. Gently stir in the fresh herbs. Adjust seasonings if necessary. Serve at room temperature or slightly chilled, though it tastes better if allowed to rest for a couple of hours.

**Canned chipotle peppers in adobo sauce can be found in Mexican markets as well as in the Mexican section of most major supermarkets.

You might also like these cookout-friendly dishes:

Farmers' Market Veggies with a Cumin-Chile Vinaigrette





Patriotic Potato Salad





Lamb Kebabs







Grilled Watermelon Slices with a Honey-Lime Syrup





More bean salads you might enjoy:

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49 comments:

Cheryl said...

Oh wow, that looks fabulous!!! We've been really enjoying some cold bean salads lately, and I'll have to try this one next. :D

Scribbit said...

Oh that looks so delicious--I'm always in the mood for Tex-Mex, it's just always something that appeals to me.

And as a side note I made this wonderful vegetable lasagna tonight and while I was having to hold back from eating too much all I got was complaints that it wasn't the regular meaty kind. I thought of you--you appreciate a good veggie lasagna I imagine :)

[eatingclub] vancouver || js said...

The salad looks amazing! I would love to have this for a cookout. Thanks for sharing.

Manggy said...

This is my kind'a salad! Sweet and protein-y! (Kidding-- I do like many salads, of course!) It looks really delicious. Male stereotypes aside, I like the way Jeff thinks, too :)

I had to LOL when I read about your gray pickled lips :D

Rosa's Yummy Yums said...

A delicious salad! Tasty, colorful and healthy! Yummy!

Cheers,

Rosa

Heather said...

i absolutely just love a bean and corn salad. my favorite is just honey, lime and cilantro, but this sounds delicious with that sauce! yummmm!

Meeta said...

Now this does look scrumptious. i love salads but at time I get sick of those with all the lettuce. These kinds are simply lovely because you really feel like you are digging into something hearty!

aforkfulofspaghetti said...

Just my kind of summer salad. Beans are sooooo good. I'm not the biggest fan of BBQ flavour, but I think I could be persuaded in this instance...

shreela said...

Hi, this looks scrumptious, and I'm going to try it soon, but with only pinto beans (it's a soluble vs insoluble fiber thing, stupid IBS).

Peter M said...

It's gorgeous, flavourful, mad for the patio. I'd like to try this with roasted red pepper in it!

Lydia (The Perfect Pantry) said...

Even as I write this, I'm 12 hours into the 18-hour cooking of a slow cooker full of black beans (oh, how I love my slow cooker for this!). Beans, corn and tomato is a classic summer combination at our house. Your recipe is one that will become a favorite for us!

Darius T. Williams said...

Soooo - can I just tell you that this salad looks damn good? I have a few bbq meat recipes that would go oh so well w/this. You know what...I'm even thinking a fish taco w/some of this salad on top. This is totally a winner! Forget summer - you can eat this at any time.

-DTW
www.everydaycookin.blogspot.com

Christie Stump said...

I can't wait to try this recipe! So many favorites in it! I just posted a black eyed pea and corn salad...love those summer salads!!

Cookie baker Lynn said...

What a fantastic salad. For some reason I always think greens for salad, not beans, but I'll try adding this in the mix. I'll bet my family will love it.

Peter G said...

I love how you transformed the beans into a beautiful "Tex Mex" style dish...another great summer salad Susan.

Kara said...

This heads straight to the "MUST MAKE" list and then surely to the "MUST MAKE AGAIN" list... LOVE beans and anything with ketchup and chipotle-adobo sauce (which I keep on hand at all times - sidenote, combine those two on their own and it makes a great spicy ketchup). Thanks for another super recipe!

Ann said...

Beautiful presentation of a real summer classic. Love the photos

ames said...

Oh my *gosh* that looks incredible! I'm drooling and it's not even lunch time yet. Must have beans...must get fresh corn...must eat barbecue!

Dhanggit said...

all the goodness of summer served in one plate!! i dont think there went be any left for my guest, I might finish them for myself :-) i love it!! thanks for this delicious entry susan!!

We Are Never Full said...

LOVING the base of this salad. That really is the key to so many legume and veggie chopped salads - the base. this one looks beautiful - smokey and sweet! mmmm.

Alexa said...

That looks so good. I love beans and especially in salads. I am always looking for new ways to feature them. Thanks for the recipe and the gorgeous pictures.

Ivy said...

I also love beans in salads. Looks delicious and so colourful and healthy.

Núria said...

What a great Salad Susan, no wonder you call it Super Salad!!! I could eat the whole bowl :D and the idea of diping with the potatoes is also Super ;-)

Grace said...

this is the most magnificent salad/dip i've ever seen and i'm not exaggerating. it has everything i would ever want, including not one, not two, but THREE types of beans. seriously, this is sensational. :)

Georgia said...

Mmmmm...that looks fantastic! I will be definately making this :)

Mike of Mike's Table said...

Not only does this sound like delicious party/cookout food--it looks festive, too! I'd finish that with a bag of chips, for sure.

Anamika:The Sugarcrafter said...

hi susan
you have presented a very healthy and tasty salad....the recipe is good and i might just try it...

Cheryl said...

I couldn't wait! I made it tonight, and it's fabulous! Thank you for an awesome recipe!

Nabeela said...

I recently made a similar bean salad...no chipotle in mine though. The addition sounds fantabulous! I've been creating and eating salads like crazy the past 10 days even though the temp here in San Jose hovers around 75-80 at the max.....but who doesn't love summer salads? I'm gonna try your version soon. Thanks for posting it!

ChichaJo said...

Yesyesyes to bean salads! :) Especially with chipotle!!! Yum!

Kevin said...

That bean salad looks really good and sounds tasty!

nicisme said...

Nice and fresh, and very colourful!

Lori Lynn said...

Since I've been living in SoCal since the early 80's I can attest that this recipe IS an appropriate bean salad! YUM.
I especially like the chipotle, Susan.

coffeepot said...

Your photos get better and better every day it seems.

The chipotle sounds wonderful and I have to try it soon.

Núria said...

I meant to say that I wont be able to participate in your event, so sorry about it... wanted to do something with strawberries but the season is over and I'm off on holidays!
Giving a party in my blog though, wanna come?

Susan from Food Blogga said...

cheryl-Hope you do!

michelle-I'm the same way. It's a go-to cuisine for me. And about the complaints, I know exactly what you mean. :)

vancouver-Thanks!

mark-It's true. Unsightly but true. :)

rosa-Yum! Thanks!

heather-I love honey, lime, and cilantro together.

meeta-Well said!

forkful-I think so too. :)

shreela-No problem. You can use any kind of beans really.

peterm-That would be a delicious addition.

lydia-I don't have a slow cooker, but you're making me wish I did.

darious-This is sooo good with fish tacos.

christie-Mmmm... love black-eye peas and corn.

lynn-I think they will. :)

peterg-Thanks, bud!

kara-Yay! I made the MUST MAKE list AND the MUST MAKE AGAIN list! This is a good day. :)

ann-Thanks so much.

ames-Must indeed. :)

dhanggit-I wouldn't be surprised. :)

wanf-I love the contrast of smoky and sweet too; it's so satisfying.

alexa-Happy to hear you like it!

ivy-It is pretty healthy and so high in fiber and protein.

nuria-It goes down really easily.

grace-Seriously, thanks a bunch. :)

georgia-Great!

mike-It's addictive.

anamika-Hope you do.

cheryl-Really? Yeah, that's terrific!

nabeela-There's just something about summer that says salad. Hope you try it!

joey-I LOVE chipotle.

kevin-It really is!

nic-Thanks!

lori lynn-Really? Now I feel better. :)

sue-I really appreciate that.

nuria-No worries. I'll come check it out.

T.W. Barritt at Culinary Types said...

I love anything that brings all these glorious, colorful beans together, and would myself be happily drowned in a spicy barbeque sauce!

Karina said...

So beautiful- and looks delicious! I love the way you cook. Just sayin'.

swirlingnotions said...

Yummola! This makes me want a turkey burger with really good cheddar cheese to go with it.

TBC said...

That looks fantastic! I'm always looking for new ways to incorporate beans in salads and this one sure does have a lot of it!:D

Michelle said...

This looks really good. I love southwestern food and will definitely try this.

Susan from Food Blogga said...

tw-I would too!

karina-Aw, thanks!

lea-"yummola!" Wow! Thanks.

tbc-Great!

michelle-Hope you like it.

Jeanne said...

Spectacular - I love the colours and flavours in here. We used to (and I sometimes still do) make a 3-bean salad with French beans, butter beans and baked beans in a sweet vinegary dressing. It was heaven on a slice of toast with cheddar cheese...

Susan/Wild Yeast said...

Great theme, spectacular entries, and wonderful roundup. Thanks, Susan and all participants!

Aparna said...

Such a great collection of desserts full of clolour and flavour.
Unfortunately, berries are something I can't find here, fresh or frozen, with the exception of the occasional cherries.

Archana said...

First - I missed the event, but such a wonderful round up. I would love to know when your next event is to participate. The salad is so wholesome and nutritious. This would be a perfect recipe for my ONE DISH MEAL - SALAD event which I am hosting. The rules are in my website. I would love for you to send this recipe or anything else which you feels suits the rules. Thanks

Jaime said...

i think i'd like that as a dip! yum!

Susan said...

This dish lights up the taste buds like fireworks. An ideal summer alfresco salad, Susan. Thanks for sharing with MLLA2.

Astra Libris said...

Oh my, your salad is beautiful! Thank you for reminding me that summer is still fully in season - I'm looking forward to fixing your salad soon!

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