Chipotle Dense Bean Salad

A hearty, flavour-packed chipotle dense bean salad made with three types of beans, corn, fresh vegetables, and a smoky lime chipotle dressing. High in protein and fibre, this easy recipe comes together in 20 minutes and holds up well for meal prep. Perfect as a main, side, or dip with tortilla chips.

Prep Time20

Total Time21

Course: Salad

Diet: Vegan

Servings:

Ingredients

For the Chipotle Dressing:

1/4 cup extra virgin olive oil or avocado oil
1 chipotle pepper in adobo
1 tbsp adobo sauce
1 clove garlic peeled
1 tbsp apple cider vinegar
1 tbsp maple syrup
1 lime zested and juiced
½ tsp ground cumin
salt and pepper

For the Bean Salad

2 cups frozen corn kernels
1 can black beans drained and rinsed, 540 mL
1 can pinto beans drained and rinsed, 540 mL
1 can kidney beans drained and rinsed, 540 mL
2 cups cherry tomatoes 1 pint quartered
1 red bell pepper diced
¼ red onion finely diced, about ½ cup
½ cup cilantro finely chopped
salt and pepper
1 avocado for serving
tortilla chips optional for serving

Instructions

Make Dressing: To a small blender, add oil, chipotle pepper, adobo sauce, garlic, apple cider vinegar, maple syrup, lime zest, lime juice and cumin. Season with salt and pepper. Blend for 30-45 sec, until smooth.
Char Corn (Optional): In a large skillet, heat 2 tsp oil over medium-high. When the pan is hot, add corn kernels. Cook for 4-5 min, stirring occasionally, until golden and slightly charred. Remove the pan from the heat. Season corn with a pinch of salt.
Make Salad: To a large bowl, add beans, tomatoes, bell pepper, onion, cilantro and charred corn. Drizzle dressing over top, then stir to combine. Season with salt and pepper, to taste. If you're making this ahead, you can store the salad mixed but I actually find it more flavourful to store separately and toss the salad with the dressing just before serving.
Top salad with sliced avocado and serve with tortilla chips.

Notes

Makes 6 heaping 1.5 cup servings.

Store leftover salad in the fridge in an airtight container for 3-4 days. You can store the salad mixed but I actually find it more flavourful to store them separately and toss the salad with the dressing just before serving if you're making it ahead.

Use 19 oz (540 mL) cans of beans if available. If not, you can substitute 15 oz cans or add an extra can to account for the smaller size.

Avocado is not included in nutrition facts.

Nutrition