SWEET CORN SALAD WITH CHIPOTLE VINAIGRETTE

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SWEET CORN SALAD WITH CHIPOTLE VINAIGRETTE

SERVES FOUR

 

 

4 cups yellow corn chips

1 15 ounce can Caribbean style black beans

6 cups salad greens

2 ears sweet corn, kernels cut off

1/2 red onion, diced

1 red pepper, sliced

1/2 cup cilantro, stemmed

4 teaspoons edible flowers (borage, lavender,

nasturtiums, rose petals)

Arrange chips on four dinner plates. Heat beans

(microwave works great) and divide between the plates,

topping the chips.

Sprinkle on chopped vegetables, including corn, and

cover with greens. Serve at once, garnished with

cilantro and flowers and drizzled with Chipotle

Vinaigrette.

 

CHIPOTLE VINAIGRETTE

MAKES 1 1/2 CUP

 

1 cup olive oil

2 chipotle chilies, seeded and sliced

1/2 cup sweet rice vinegar

In a small saucepan, heat oil over lowest heat. Add

chilies and let steep for 20 minutes. Strain and add

vinegar to oil. (Chilies may be used in another recipe.)

 

For the gourmet in you:

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