Mexican pot salad + chipotle dressing

Ingrédients

For the chipotle vinaigrette

80 ml (1/3 cup) olive oil

80 ml (1/3 cup) light sour cream

Juice of 2 limes

1-2 chipotle peppers in adobo sauce, more or less (be careful, it’s hot)

30 ml (2 tablespoons) honey

10 ml (2 tsp.) ground cumin

Salt and pepper

For the Mexican salad

1 can (541 ml) black beans, rinsed and drained

250 ml (1 cup) frozen corn, thawed

125 ml (1/2 cup) feta or queso fresco cheese, crumbled

60 ml (1/4 cup) Patience Fruit & Co organic dried cranberries (whole and juicy, sweetened with apple juice)

125 ml (1/2 cup) cherry tomatoes, halved

250 ml (1 cup) romaine lettuce, chopped

This Mexican salad in a jar is ideal to take along for lunch. You don’t have to measure anything, just layer the ingredients according to the desired quantities. Don’t like corn? Just leave it out. Love juicy whole organic cranberries? Use extra!

Les étapes

1. For the chipotle vinaigrette
   In a bowl, using a mixing paddle, blend all "For Chipotle Vinaigrette" ingredients until smooth. Set aside for later use.

2. For the chipotle vinaigrette
   In a bowl, using a mixing paddle, blend all "For Chipotle Vinaigrette" ingredients until smooth. Set aside for later use.

3. For the salad
   Place chipotle vinaigrette in a 750 ml (3-cup) or larger Mason jar.

4. For the salad
   Place chipotle vinaigrette in a 750 ml (3-cup) or larger Mason jar.

5. Without stirring, add beans, corn, cheese, Patience Fruit & Co organic dried cranberries and cherry tomatoes in order. Finish with the romaine lettuce and close the jar.

6. Without stirring, add beans, corn, cheese, Patience Fruit & Co organic dried cranberries and cherry tomatoes in order. Finish with the romaine lettuce and close the jar.

7. To serve, pour ingredients into a bowl and mix well (or stir vigorously and serve straight from the jar).

8. To serve, pour ingredients into a bowl and mix well (or stir vigorously and serve straight from the jar).

Recommendations

Can be kept in the fridge up to 4 days 🙂