2 BEAN SALAD

2 bean salad image

Provided by Nick Monfire

Time 25m

Number Of Ingredients 10

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2 jalapenos seeded,cored and diced
1/4 c red bell pepper seeded, cored and diced
1/4 c small red onion diced
1 can(s) 15 oz pinto beans rinsed and drained
1/2 freshly squeezed lime juice
1 chipotle in adobo sauce finely minced
4 Tbsp extra virgin olive oil (divided)
1 Tbsp honey
1 c frozen baby lima beans thawed,rinsed and drained
1 c frozen corn thawed,rinsed and drained

Steps:

1. Prepare your vegetables (Jalapeno,red bell pepper and onion) and place in a medium size container. Rinse and drain the beans in a colander and add them to the vegetables and set aside.
2. In a small bowl combine the lime juice, chipotle, 2-2 TBS olive oil and honey and whisk until emulsified. Pour this over the bean mixture and toss gently.
3. In a large non-stick pan add 2 TBS olive oil and on a medium-high heat allow temperature to come up, about 1 minute. Add the corn and lima beans and sauté until they become caramelized on the bottom (about 7 minutes) stir and scrape bottom of pan to turn vegetables over to caramelize the other side (about 3 minutes). Add this to the bean salad and mix thoroughly and refrigerate to chill.