Summer Salad with Cashew Chipotle Dressing
All the fresh ingredients for this salad can be readily purchased from a local Grower's Market, or a supermarket.
The corn can be used raw if the cobs are fresh. If not the corn should be lightly cooked.
The cashew dressing is one of my favourites, as it has a creamy texture and a hot smoky flavour.
Small tins of chipotle peppers can be purchased at the supermarket and once opened, the peppers, stored in a small glass jar in the refrigerator, will keep for several weeks
- 3 cups (firmly packed) lettuce, chopped into pieces (scissors work well)
- 1 cup cooked (or raw) corn, taken off the cob (or use tinned or frozen)
- 1 cup diced cucumber
- 1 cup cooked red kidney beans, rinsed and drained if using tinned.
- 1/3 cup raw cashews
- 1/2 to 1 tsp (depending on preferred heat) of finely chopped, tinned chipotle peppers in adobo sauce
- 2 tbsp red wine vinegar
- ¼ cup water
- ¼ tsp salt (or to taste)
Mix all salad ingredients together.
Process the dressing ingredients in a blender until smooth.
Toss the salad with all but two tablespoons of the dressing.
Drizzle the remaining dressing over the salad.