This is one of my very favorite summer salads
...one which returns to the table again and again because it's so easy to adapt, it tastes like 'real food' and, well, people really love it! (It's) very open to variation. Consider sun-dried tomato, mango, pineapple or avocado. Alanna Kellogg, Food Columnist
A KEEPER!!! This refreshing, brightly-seasoned salad, with its pleasing variety of colors, textures and flavors, was VERY well-received. I wouldn't change ONE thing in this recipe (with the exception of cutting back a bit on the amount of chipotle pepper, since several in our family aren't up to that much "heat")! Chipotle Chickpea Salad now holds one of the top places in my all-time favorite salads! Why, I may like it even better than my own Black Bean and Corn Salad. (But, DD, bless her heart, says she still likes mine best)! - LuAnn
Hands-on time: 20 minutes
Time to table: 20 minutes
Makes 5 cups
1/3 cup low-fat mayonnaise (my favorite is Hellman's Light)
1 lime zested and juiced (about 2 Tablespoons juice)
1/2 teaspoon cumin (key ingredient, try not to skip)
1 chipotle chiles (or more from a can of 'chipotle peppers in adobo sauce', see TIPS)
Bean and Vegetable Mixture:
2 (15-ounce cans) beans, rinsed well and drained (my favorite combination is one can of chickpeas and one can black beans)
1 good summer tomato (or more), chopped
1 large bell pepper, chopped (use any color for crunch, use a green pepper for color contrast)
1/3 cup chopped red onion (sometimes I skip this)
1 cup chopped cilantro (don't skip cilantro or another fresh herb)
Raw sweet corn, scraped off the cob, the 'milk' scraped off the cob into the dressing
2 - 3 Tablespoons adobo sauce (from the chipotle can) to taste or entirely optional (see TIPS)
Salt & pepper to taste
To make the dressing:
(For efficiency, rinse and drain the beans before starting the Dressing).
Mix the mayonnaise, zest, lime juice and cumin in a large bowl.
Scrape the seeds from the chipotle chilies and discard (the real heat resides in chili membrane and then seeds, not chili flesh).
Mash the chilies with the back of a spoon, add to bowl.
To prepare the Bean and Vegetable mixture:
Add these ingredients, plus any of the Optional Additions desired, then stir together.
Taste and add adobo sauce, if using, and salt and pepper to taste.
Per Half Cup: 130 Calories; 4 g Protein; 3 g Tot Fat; 0 g Sat Fat; 21 g Carb; 4 g Fiber; 33 mg Calcium; 1 mg Iron; 314 mg Sodium; 3 mg Cholesterol, Weight Watchers 2 points
Source: Adapted by Alanna Kellogg, from Bon Appetit, January, 2002; posted by LuAnn for KRT.