Hass Avocado,Black Bean and Pineapple Salad Recipe (vegan)
Recipe developed by Chef Sue Torres - New York
Salad Ingredients
1/2 Cup Black Beans, cooked
1 ripe Hass Avocado
1/4 Cup Pineapple, diced
1/4 Cup Cured Red Onions
1 Tbsp Cilantro Puree
1 Tbsp Chipotle Sauce
1 1/2 Tbsp Lime Juice, fresh squeezed
Coarse Salt and Pepper to taste
Tortilla chips to serve
In a stainless steel bowl combine all of the above.
Cured Red Onions Ingredients
2 Red Onions, thinly sliced
2 Cups Lime Juice, fresh squeezed
1/4 of 1 Habanero Chile, minced
Coarse Salt, to taste
Place the sliced onions in a small container and pour the lime juice on top of onions. Add the salt and habanero chile and mix. Cover tight and let sit in the refrigerator for three days.
Cilantro Puree Ingredients
1 Cup packed Fresh Washed Cilantro (fresh coriander leaves)
1/2 Cup Lime Juice, fresh squeezed
1 Cup Oil, vegetable or corn
2 cloves Garlic, roasted
1/4 Cup Onion, roasted
Coarse Salt, to taste
In a blender puree everything but the oil. While the blades are moving, add the oil slow stream. Pour into a squirt bottle.
Chipotle Pepper Sauce Ingredients
2 cloves Garlic, minced
2 Shallots, minced
2 1/2 Tbsp Chipotle, pureed
3 Red Peppers, roasted, peeled, seeded & diced
1/4 Cup Lime Juice, fresh squeezed
1 Cup Oil, corn or vegetable
Salt and Pepper to taste
In a bowl, whisk all ingredients together. Pour into a squirt bottle.
Presentation
With a squirt bottle, drizzle a line or two of the Chipotle Pepper Sauce and the Cilantro Puree on to a plate.
Place two tablespoons of the salad in the center of the plate. Top the salad with one tortilla chip. Fill the tortilla chip with one large teaspoon of salad and serve.
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