So of course I was excited to try this salad. All the flavors of a taco, in a delicious, crispy salad. The dressing was perfect! Careful on the chipotle, taste as you go so it's not too spicy!
I made this vegetarian but feel free to add cooked chicken if you have some.
Chipotle Black and Kidney Bean Salad
Adapted from Black Girls Guide to Weight Loss
1/3 cup chopped fresh cilantro
1/2 cup plain yogurt
1 tbsp. minced chipotle chiles, canned in adobo sauce (start small, it's spicy!)
1 tsp. ground cumin
1 tsp. chili powder
1 1/2 tbsp. lime juice
1/4 tsp. salt
4 - 5 cups shredded lettuce
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 cup cherry tomatoes, halved
1 avocado, peeled and diced
1/3 cup red onion, sliced in rings
1 1/2 cups frozen corn, thawed
Prepare dressing by combining all the ingredients and stirring well.
Combine the lettuce, beans and remaining veggies in a large bowl. Drizzle dressing over salad, toss to coat. Serve immediately.
Total calories = 1200 calories
4 servings = 400 calories per serving
One Year Ago...
Beef and Vegetable Potpie
This is linked with:
Foodie Friday at Designs by Gollum
Gallery of Favorites at 21st Century Housewife
Simply Sweet Home's Friday Favorites
I'm Lovin' It at Tidy Mom
$5 Dinner Challenge at $5 Dinners
My Meatless Monday at My Sweet and Savory
Just another Meatless Monday at Hey, What's for Dinner Mom?
Made for you Monday at Skip to My Lou
Works for me Wednesday at We are THAT Family
Real Food Wednesday at Kelly the Kitchen Kop
Gluten Free Wednesday at Gluten Free Homemaker
Recipe Swap at These Chicks Cook
Recipe of the Week: Corn at Family Fresh Meals