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
1/3 cup chopped fresh cilantro
1/2 cup plain yogurt (dairy free if desired)
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...
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