Full of healthy ingredients, this bean salad packs in plenty of protein and fibre, and is tossed in a creamy, tangy and perfectly smoky dressing.
ingredients
DRESSING
¼ cup avocado oil
¼ cup vegan mayo
1 can chipotle pepper in adobo
1 Tbsp adobo sauce
1 clove garlic peeled
2 Tbsp ketchup
1 Tbsp yellow mustard
2 Tbsp apple cider vinegar 1 tsp cumin
½ teaspoon pepper water as needed to thin
SALAD
15oz can white beans, drained + rinsed 15oz can chickpeas, drained + rinsed
15oz can kidney beans, drained + rinsed
15oz can diced fire roasted tomatoes, drained
¼ head purple cabbage, chopped 5 green onions, diced
1 small bunch cilantro, chopped
2 bell peppers, diced
½ red onion, diced 1 cup corn
1 jalapeño, finely diced (optional)
method
Add the dressing ingredients to a blender + blend on high until smooth, thinning with water as needed.
Taste + adjust the seasonings. Set aside.
Add the salad ingredients to a large bowl + pour over dressing while tossing salad.
Serve at room temperature or chill in the fridge.
Optionally, serve with tortilla chips.
Keeps in the fridge for up to 5 days.
