Description
This creamy chipotle bean salad helps elevate your high fiber beans into a satisfying, spicy, and umami packed addition to any meal.
Ingredients
Bean Salad Base
- 1 tbsp avocado oil
- 2 ears of corn, kernels cut away from the cob
- 1/2 small red onion, diced
- Kosher salt
- 2 cloves garlic, grated
- 1, 15 oz can pinto beans, drained and rinsed
- 1, 15 oz can cannellini beans, drained and rinsed
- 1 bell pepper (any color you like), diced
- 6 radishes, diced or cut into matchsticks
- 1/4 cup julienned sun-dried tomatoes (I used a the type in a jar packed in oil, drained)
- 1/2 cup cilantro leaves, minced
Creamy Chipotle Sauce
- 3-4 chipotle peppers from a can packed in adobo sauce
- 1 clove garlic, grated
- 1/2 cup plain plant-based yogurt
- 2 tbsp vegan mayo
- Juice and zest of 1 lime
- 1 tbsp agave or maple syrup
- 1 tbsp apple cider vinegar
- 1/4 tsp or more kosher salt to taste
Instructions
- Place a large skillet over medium heat. Add the oil to warm through then add the corn. Using a spatula, spread the corn out evenly over the surface of the pan and allow to cook undisturbed for 4-5 minutes. Give the corn a stir, spread it out again and leave undisturbed for 3-4 minutes until the corn starts to char around the edges.
- Add the onions along with a pinch of salt and saute with the corn for 2-3 minutes or until softened. Stir in the garlic and continue to saute until the garlic is fragrant, about 1 minute. Remove from heat and set aside.
- To a large mixing bowl add the beans, bell pepper, radish, the sauteed corn mix, sun-dried tomato, and cilantro.
- To prepare the sauce, add the chipotle peppers, garlic, yogurt, mayo, lime, sweetener, vinegar, and kosher salt to a blender cup then blend on high until smooth.
- Pour the sauce over the bowl of beans, then toss together until fully mixed with the sauce. For the best flavor, cover the beans and allow to marinate in the fridge for up to 1 hour before serving. Serve your beans as a side or make it a meal by serving it with a cooked grain of choice and some avocado.
Notes
Minimize chopping. Use thawed frozen or canned corn, just make sure to drain well before cooking. You can also use a vegetable chopper to help dice all the vegetables for this recipe as well.
Adjust the spice level. Use 1-2 chipotle peppers if you are looking for less spice. If you want no spice, consider swapping the chipotle peppers with 3-4 tbsp of your favorite barbecue sauce.
Change up the vegetables. I used what I love, so I recommend you use what you love. Swap any of the vegetables for something in season. I would caution from swapping to anything that is overly watery as it can get soggy as it sits.
