Pinto Bean, Ancho, and Beef Salad with Pickled Poblanos

Name: Pinto Bean, Ancho, and Beef Salad with Pickled Poblanos
Yield: Serves 4
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 1 cup, red wine vinegar; ⅓ cup, sugar; 1¼ teaspoons, table salt, divided; 4 ounces, poblano chiles, stemmed, seeded, and sliced ⅛ inch thick; 1 (1-pound), skirt steak, trimmed and cut into thirds; 2 teaspoons, ancho chile powder; ¾ teaspoon, pepper, divided; 2 tablespoons, vegetable oil, divided; 2 , (15-ounce) cans pinto beans, rinsed; 12 ounces, jícama, peeled and grated (1½ cups); ½ cup, finely chopped red onion; ¼ cup, chopped fresh cilantro leaves and stems, plus extra for sprinkling; 3 tablespoons, lime juice (2 limes); 1½ ounces, cotija cheese, crumbled (⅓ cup); ½ ounce, unsweetened chocolate, chopped fine (optional)

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Main Courses

Latin America & Caribbean

Mexican

Pasta, Grains, Rice & Beans

This salad pays homage to the Mexican ingredients that inspired its creation.

A cookbook recipe exclusively for All-Access members from The Complete Salad Cookbook

SERVES4

Pinto Bean, Ancho, and Beef Salad with Pickled Poblanos

A cookbook recipe exclusively for All-Access members from The Complete Salad Cookbook

WHY THIS RECIPE WORKS

This salad pays homage to the Mexican ingredients that inspired its creation. Ancho chiles, frequently used in Mexican cuisine, are dried poblanos; we employed both fresh and dried forms, using ancho chile powder as a rub for our steak and ...

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