I can't believe I didn't snap a picture or twelve of this amazingly good salad! I made a double batch and brought it along to a BBQ. I saved some to eat during the week but just forgot to get pictures.
I made it very similar to the original recipe. I took her advice and added some other veggies. It's pretty versatile and can be thrown together pretty quickly.
This was super tasty and filling, I know I'll be making it again soon! And next time I won't forget the pictures!
CHIPOTLE CHICKPEA SALAD
Adapted from A Veggie Venture
1/3 cup low-fat mayonnaise
2 tbsp. lime juice
1/2 teaspoon cumin
1 or more chipotle chiles (from a can of chipotle peppers in adobo sauce)
BEAN & VEGETABLE MIXTURE
1 15-ounce cans of black beans, rinsed and drained
1 15 ounce can of chickpeas, rinsed and drained
1 or more tomatoes, chopped
1 large bell pepper, chopped (I used 1/2 red and 1/2 green)
1 small cucumber, chopped
1 cup frozen corn, thawed
1/3 cup chopped red onion
1/2 cup chopped cilantro
Mix dressing together. Chop the chile finely and try to discard some seeds if possible to reduce the heat but keep the flavor.
Mix the veggies together and add the dressing. Add some of the adobo sauce to taste, I added about a tablespoon. Be sure to taste as it does get spicy.
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This is linked with:
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Foodie Friday at Designs by Gollum
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Recipe Swap at The Grocery Cart Challenge
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Foodie Friday at Not Your Ordinary Recipes
Weekend Wrap Up Party at Tater Tots and Jello