Recipe: Southwestern Arugula Salad
Cook 1 cup corn kernels in 1 tablespoon olive oil over medium-high heat until brown, about 5 minutes; cool slightly. Toss with the arugula, 1/2 cup cooked black beans and chipotle vinaigrette.
Chipotle Vinaigrette: 1/3 cup olive oil, 2 tablespoons lime juice and 1 canned chipotle pepper with a drop of its adobo.
To make the vinaigrette, process all the ingredients, along with salt and pepper, in a blender or food processor until the mixture becomes thick and creamy. Or you can finely chop the ingredients and whisk everything together in a bowl. Hand-mixed vinaigrette isn’t as creamy as machine-blended, but it tastes just as good.
Recipe from New York Times, June 19, 2011.
Photo from Master Gardening Blog.