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Southwest Dense Bean Salad with creamy chipotle dressing

Southwest Dense Bean Salad

A vibrant medley of beans, colorful vegetables, and a zesty dressing, perfect for any barbecue or as a wholesome lunch.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Salad, Side Dish
Cuisine: American, Mexican, Vegetarian
Calories: 350
Ingredients Method Notes

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 and rinsed
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 15-ounce can kidney beans, drained and 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 cup corn

Method
 

Preparation
  1. Add all of the dressing ingredients to a food processor or blender. Blend on high until smooth, adding water as needed to thin the mixture. Taste and adjust the seasonings to your preference, then set the dressing aside.
  2. In a large bowl, combine all of the salad ingredients.
  3. Pour the prepared dressing over the salad, tossing everything together until evenly coated. You can serve it at room temperature or chill it in the fridge for a little while to let the flavors meld.

Notes

Customize your beans, chill for flavor, adjust spice level to suit your heat preference, and store well for meal prep. This salad is gluten-free and can be made ahead of time.