Southwest Dense Bean Salad
A great way to get plant protein & veggies in, this Southwest Dense Bean Salad is not only healthy it is super tasty. Perfect for meal prep!
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.
Video
Notes
- You can use any combination of beans you want - pinto, black, white, chickpeas, or kidney.
- You could also use cooked lentils in place of some of the beans.
- For less spice, remove the ribs & seeds from the jalapeño or omit it.
- Be sure to drain the liquid from the tomato can before adding it to the salad. Otherwise, you'll have a soupy mess at the bottom of the mixing bowl.
- This can be stored in the fridge for up to 5 days.
Nutrition
Calories: 519kcal | Carbohydrates: 65g | Protein: 19g | Fat: 22g