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I have a friend who works for a greenhouse in the province, growing peppers and cucumbers and such. He also mans a stand at the farmer’s market in his city. We dropped by on market day this spring, and not only was he kind enough to shut my shrieking kid up by handing him free mini cucumbers to munch on, but he also talked us into buying a small bag of his special all-natural chipotle spice.

 

Now, I am not normally a fan of chipotle. Most of the chipotle-flavored stuff from the store is marred by artificial flavors and liquid smoke. Of course, chipotle is one of Hubby’s favorite flavors. So when my friend went on about how he had ordered real mesquite wood from the southern States and properly smoked the adobo peppers with it, my ears perked up. Here was a chance to make stuff with one of Hubby’s favorite flavors that I might also enjoy.

 

measured spice

 

Of course, we’ve been trying to invent recipes to use it in ever since.

 

With the hot weather this summer, we don’t always want to cook, though. In fact, I rarely want to cook, but my motivation is sapped that much more when it’s thirty-five degrees (Celsius) in my kitchen before I even look at the stove. Luckily, we’ve been able to come up with a recipe that requires no stove-top cooking at all.

 

This is not the bean salad you remember from childhood potlucks, but it’s a crowd-pleaser around here. If we’re too lazy to barbeque something to go with it, we’ll even just eat this as our main dish…it’s that good!

 

Not Your Grandmother’s Bean Salad

 

2 cups sweet corn (I use home-frozen stuff)

2 – 19 oz cans red kidney beans

1 – 19 oz can black beans

1 red pepper, chopped fine

1 onion, chopped fine

1/2 cup lime juice

1/2 cup olive oil

2 tbsp honey

1 tsp mild chili powder

1/4 to 1/2 tsp ground chipotle peppers (to taste – 1/4 tsp of my friend’s chipotle spice makes a moderately spicy dish, comparable to medium mainstream brand salsa from the store; 1/2 tsp makes it more comparable to the hot salsa, but your chipotle spice may vary)

 

 

Warm the lime juice together with the honey in the microwave enough to dissolve the honey. Mix all of the other ingredients, and pour the lime juice / honey mix over top. Stir thoroughly, and eat immediately, or chill in the fridge. We find the flavors meld overnight, and peak flavor is on about day three…if it lasts that long!

 

 

chipotle - lime bean salad

chipotle – lime bean salad

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