Chipotle Salad

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Section 1 (Guacamole )

2 Avocados
1/2 of a Jalapeno pepper, seeded, and minced
1/4 of a red onion, finely chopped
2 heaping Tablespoons of Cilantro, finely chopped
1/4 of a lime, juiced
1/4 teaspoon salt

Section 2 ( Refried Beans )

1 lb. pinto beans
1 teaspoon salt
6 cups lukewarm water

Section 3 (Basmati Rice )

1 teaspoon vegetable oil or butter
2 tsp. fresh cilantro
2/3 cup white basmati rice
1 cup water
1/2 teaspoon salt
1 Lime

Section 4 ( Fresh Tomato Salsa (mild) )
3 tablespoons finely chopped onion 2 small cloves garlic, minced
3 large ripe tomatoes, peeled and seeds removed, chopped
2 hot chile peppers, Serrano or Jalapeno, finely chopped
2 to 3 tablespoons minced cilantro
1 1/2 to 2 tablespoons lime juice
salt and pepper

Section 5 ( Roasted Chili Corn Salsa )
3 cups fresh corn
4 scallions, white and green parts thinly sliced separately
2 tablespoons unsalted butter
2 garlic cloves, minced
1 ½ teaspoons kosher salt
1 ½ teaspoons ground cumin
1 teaspoon chili powder
½ teaspoon black pepper
2 plum tomatoes, finely diced
1 to 2 fresh jalapeño chiles, finely diced, including seeds

Section 6
chopped Lettuce


Section 1 Combine the first section of all the ingredients into a bowl, and mash together until smooth.
Add additional lime juice or salt to taste. For extra spicy guacamole, you can leave in the jalapeno seeds! set all this aside in separate bowl .

Section 2 Pick over the beans and wash thoroughly in cold water, drain, add lukewarm water and salt, and cook gently in a deep pot for about 2 hours or until the beans are tender. Stir frequently so that the beans cook very evenly throughout.

Section 3 In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally
until melted. Add rice and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender
and the water is absorbed, about 25 minutes. Fluff rice with a fork.

Section 4 Put chopped onion and garlic in a strainer; pour 2 cups boiling water over them then let drain throughly. Discard water. Cool.

Section 5 Heat a dry large cast-iron skillet over moderately high heat until hot, then pan-roast corn, stirring occasionally, until golden brown, 8 to 10 minutes. Transfer to a bowl.
Cook white part of scallions in butter with garlic, 1 teaspoon salt, ½ teaspoon each cumin and chili powder, and ¼ teaspoon pepper in skillet over moderate heat, stirring, until scallions are tender, 3 to 4 minutes. Remove from heat and stir in corn, tomatoes, and jalapeños.

Final Touch
Mix all ingredients in a plate as you eat on . Add cheese or hot sauce as option.

(usually rice is at very bottom, and goes beans , on top of that goes guacamole, then lettuce, Tomato Salsa, last add in the corn.) 17:11, 15 April 2009 (EDT)