Chipotle Bean Salad

Ingredients

olive oil

1/2 cup

chipotle pepper in adobo

2 pepper

adobo sauce

2 tbsp

garlicpeeled

2 clove

apple cider vinegar

2 tbsp

maple syrup

2 tbsp

limezested and juiced

2 lime

ground cumin

1 tsp

salt

to taste

black pepper

to taste

frozen corn kernels

4 cups

black beansdrained and rinsed

2 can

pinto beansdrained and rinsed

2 can

kidney beansdrained and rinsed

2 can

cherry tomatoesquartered

4 cups

red bell pepperdiced

2 pepper

red onionfinely diced

1 onion

cilantrofinely chopped

1 cup

avocadosliced

2 avocado

tortilla chips

Soy-freecorn chips

for serving2 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