Yummy. This salad blends latino chili pepper flavors with a north of the border palate sensibility. The chili flavor is subtle and adds depth to the taste of the beans and corn rather than permeate the entire dish with a fiery intensity. Of course, if you like more heat, don't be shy!
Nota bene: If you cannot find cotijo cheese, substitute another crumbly Mexican cheese or use a mild feta. Sometimes, I shred a rotisserie chicken, toast some tortillas on the gas burners, and serve with some sour cream on the side.
1 can of black beans, rinsed and drained
1 can of red kidney beans, rinsed and drained
1 can of corn, drained
1/2 red onion, small dice
2 avocados, diced
1 bunch cilantro, chopped
2 minced garlic cloves
Pinch of Maldon Sea Salt
10 cherry tomatoes, quartered
2 tablespoons olive oil
1 teaspoon red wine vinegar
Kosher salt and freshly ground black pepper
3 ounces cotijo cheese, crumbled
Zest and juice of one lime
1/2 teaspoon ancho chili powder
Pinch of cayenne pepper, optional
1. Rinse and drain black and red kidney beans.
2. Toss diced avocado with lime juice to prevent browning.
3. Put all other ingredients in a large bowl, mix gently and serve at room temperature.