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Frijol Colorado y Arúgula con Chipotle-Lime Vinaigrette

Name: Frijol Colorado y Arúgula con Chipotle-Lime Vinaigrette
Prep time: 20 min
Cook time: 25 min
Yield: 4 servings
Cuisine: International
Ingredients: 2 cups cooked kidney beans (drained and rinsed, preferably canned low-sodium); 1 pint heirloom cherry tomatoes (various colors, if possible); 3 cloves garlic (2 minced, 1 sliced); 1/4 cup avocado oil (divided); 1 teaspoon dried Mexican oregano; 1/2 teaspoon smoked paprika; 4 cups wild arugula (arúgula silvestre); 1/2 cup fresh cilantro (roughly chopped); 1/4 cup pepitas (pumpkin seeds, raw); 2 tablespoons finely crumbled Cotija cheese (or aged Mexican queso fresco); 1 small red onion (thinly sliced); Salt and freshly ground black pepper to taste; --- For the Vinaigrette ---; 1 large lime (freshly squeezed juice); 1 tablespoon high-quality extra virgin olive oil; 1 teaspoon agave nectar; 1 small chipotle pepper in adobo (minced, plus 1 tsp adobo sauce); 1/4 teaspoon ground cumin

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

Ingredients

2 cups cooked kidney beans (drained and rinsed, preferably canned low-sodium)
1 pint heirloom cherry tomatoes (various colors, if possible)
3 cloves garlic (2 minced, 1 sliced)
1/4 cup avocado oil (divided)
1 teaspoon dried Mexican oregano
1/2 teaspoon smoked paprika
4 cups wild arugula (arúgula silvestre)
1/2 cup fresh cilantro (roughly chopped)
1/4 cup pepitas (pumpkin seeds, raw)
2 tablespoons finely crumbled Cotija cheese (or aged Mexican queso fresco)
1 small red onion (thinly sliced)
Salt and freshly ground black pepper to taste
--- For the Vinaigrette ---
1 large lime (freshly squeezed juice)
1 tablespoon high-quality extra virgin olive oil
1 teaspoon agave nectar
1 small chipotle pepper in adobo (minced, plus 1 tsp adobo sauce)
1/4 teaspoon ground cumin

Instructions

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.