An elevated Mexican-style warm salad featuring smoky, creamy kidney beans (frijol colorado), sweet blistered heirloom tomatoes, and peppery wild arugula, finished with a bright, emulsified chipotle-lime vinaigrette and toasted pepitas.
Cook Time
25 mins
Calories
395 kcal
Servings
4
Prepare the Blistered Tomatoes: Preheat oven to 400°F (200°C). Toss the cherry tomatoes, 1 sliced clove of garlic, 1 tablespoon of avocado oil, Mexican oregano, and a pinch of salt on a baking sheet. Roast for 12-15 minutes until the tomatoes begin to blister and soften. Set aside.
Season the Kidney Beans: In a medium skillet, heat 1 tablespoon of avocado oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the drained kidney beans, smoked paprika, cumin (optional, if not using in dressing), and 1/4 cup water. Simmer gently for 5 minutes, allowing the beans to absorb the seasoning. Season heavily with salt and pepper. Keep warm.
Toast the Pepitas: In a small dry pan, toast the pepitas over medium-low heat for 3-5 minutes, shaking frequently, until lightly browned and fragrant. Remove immediately and set aside.
Emulsify the Vinaigrette: In a small bowl, whisk together the lime juice, chipotle pepper, adobo sauce, agave nectar, and 1/4 teaspoon salt. Slowly drizzle in the extra virgin olive oil while whisking rapidly until the mixture is emulsified. Taste and adjust acidity/heat as needed.
Assemble the Base: In a large bowl, combine the warm seasoned kidney beans and the thinly sliced red onion. Pour half of the vinaigrette over the beans and gently toss to coat, allowing the flavors to penetrate the beans. This step ensures maximum flavor infusion.
Finish the Salad: Add the arugula and cilantro to the bowl. Drizzle the remaining vinaigrette over the greens and toss quickly and lightly, ensuring the arugula remains crisp. Add the blistered tomatoes and toss very gently once more.
Plate and Garnish: Divide the salad among four plates. Garnish each serving generously with the toasted pepitas and a delicate sprinkle of crumbled Cotija cheese before serving immediately.
