Chipotle Bean Salad

Ingredients

olive oil

1/4 cup

chipotle pepper in adobo

1 pepper

adobo sauce

1 tbsp

garlicpeeled

1 clove

apple cider vinegar

1 tbsp

maple syrup

1 tbsp

limezested and juiced

1 lime

ground cumin

1/2 tsp

salt

to taste

black pepper

to taste

frozen corn kernels

2 cups

black beansdrained and rinsed

1 can

pinto beansdrained and rinsed

1 can

kidney beansdrained and rinsed

1 can

cherry tomatoesquartered

2 cups

red bell pepperdiced

1 pepper

red onionfinely diced

1/4 onion

cilantrofinely chopped

1/2 cup

avocadosliced

1 avocado

tortilla chips

for serving

Method

1. 01Add oil, chipotle pepper, adobo sauce, garlic, vinegar, maple syrup, lime zest, lime juice, and cumin to a small blender. Season with salt and pepper. Blend 30-45 seconds until smooth.
2. 02Heat 2 tsp oil in a large skillet over medium-high. Add corn in a single layer and cook 4-5 minutes, stirring occasionally, until golden and charred. Season with salt.5 min
3. 03Add black beans, pinto beans, kidney beans, tomatoes, bell pepper, red onion, cilantro, and charred corn to a large bowl. Drizzle dressing over top and stir to combine. Season with salt and pepper to taste.
4. 04Top with sliced avocado and serve with tortilla chips.

Fits

• Vegan
• Vegetarian
• Pescatarian
• Gluten-free
• Dairy-free
• Egg-free
• Nut-free