Southwest Dense Bean Salad
A bold, zesty salad packed with protein-rich beans, vibrant veggies, and a creamy chipotle dressing—perfect for meal prep, picnics, or a light lunch!
Equipment
- mixing bowl
Ingredients
FOR THE DRESSING
- ▢1/4 cup avocado oil
- ▢1/4 cup vegan mayo
- ▢1 chipotle pepper in adobo
- ▢1 tablespoon adobo sauce from the chipotle can
- ▢1 clove garlic peeled
- ▢2 tablespoons ketchup
- ▢1 tablespoon yellow mustard
- ▢2 tablespoons apple cider vinegar
- ▢1 teaspoon cumin
- ▢1/2 teaspoon pepper
- ▢water as needed to thin
FOR THE SALAD
- ▢1 15-ounce can white beans drained & rinsed
- ▢1 15-ounce can chickpeas drained & rinsed
- ▢1 15-ounce can kidney beans drained & rinsed
- ▢1 15-ounce can diced fire roasted tomatoes drained
- ▢1/4 head purple cabbage chopped
- ▢5 green onions diced
- ▢1 small bunch cilantro chopped
- ▢2 bell peppers diced any color
- ▢1 jalapeño finely diced optional
- ▢1/2 red onion diced
- ▢1 cup corn
Instructions
- Add all of the dressing ingredients to a food processor or blender. Blend on high until smooth, thinning with water as needed. Taste and adjust the seasonings. Set aside.
- Add all of the salad ingredients to a large bowl. Pour over the dressing and toss to coat. Serve at room temperature or chill in the frige.
Notes
Nutrition Information (Per Serving)
- Calories: 310
- Total Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 26g
- Fiber: 8g
- Sugars: 4g
- Protein: 9g
- Sodium: 580mg