Avocado, Black Bean and Pineapple Salad

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Servings:

• Recipe serving size: Servings
• Number of servings: Adjust Reset

Ingredients:

• 1/2 cup black beans, cooked
• 1 ripe, fresh avocado, halved, pitted and peeled
• 1/4 cup pineapple, diced
• 1/4 cup cured red onions (see below)
• 1 Tbsp. cilantro purée (see below)
• 1 Tbsp. chipotle sauce (see below)
• 9 1/2 Tbsp. lime juice, freshly squeezed
• coarse salt and pepper (to taste)
• tortilla chips (to serve)

• Cured Red Onions

• 2 red onions, thinly sliced
• 2 cups lime juice, freshly squeezed (for curing the onions)
• 1/4 habanero chile, minced

• Cilantro Purée

• 1 cup cilantro, packed fresh, washed
• 1 cup oil (vegetable or corn)
• 2 garlic cloves, roasted
• 1/4 cup onion, roasted
• salt and pepper (to taste)
• coarse salt (to taste)

• Chipotle Sauce

• 3 red peppers, roasted, peeled, seeded and diced
• 1/4 cup fresh squeezed lime juice
• 2 1/5 Tbsp. chipotle, puréed
• 2 shallots, minced
• 2 garlic cloves, minced
• 1 cup oil (corn or vegetable)
• salt and pepper (to taste)

Instructions:

1. Salad:

2. In a stainless steel bowl combine all the black beans, avocado, pineapple, cured red onions, cilantro purée, chipotle sauce, coarse salt and pepper to taste, and 1 1/2 Tbsp. fresh squeezed lime juice

1. Cured Red Onions:

2. Place the two thinly sliced onions in a small container and pour 2 cups of fresh squeezed lime juice on top of onions. Add the habanero chile. Then add in salt and pepper to taste; mix. Cover tight and let sit in the refrigerator for three days.

1. Cilantro Purée:

2. In a blender purée everything but the oil (including washed cilantro, 1/2 cup of freshly squeezed lime juice (or 8 Tbsp of lime juice), roasted garlic cloves, roasted onions, and coarse salt to taste). While the blades are moving, add the oil slow stream. Pour into a squirt bottle.

1. Chipotle Sauce:

2. In a bowl, whisk all ingredients together and pour into a squirt bottle.

Notes & Tips: