Creamy Chipotle Bean Salad (Print Version)
# Ingredients:
→ Bean Salad Base
01 -
1 tbsp avocado oil
02 -
2 ears of corn, kernels cut away from the cob
03 -
1/2 small red onion, diced
04 -
Kosher salt, to taste
05 -
2 cloves garlic, grated
06 -
1 can (15 oz) pinto beans, drained and rinsed
07 -
1 can (15 oz) cannellini beans, drained and rinsed
08 -
1 bell pepper, diced (any color)
09 -
6 radishes, diced or cut into matchsticks
10 -
1/4 cup julienned sun-dried tomatoes, drained
11 -
1/2 cup cilantro leaves, minced
→ Creamy Chipotle Sauce
12 -
3-4 chipotle peppers from a can packed in adobo sauce
13 -
1 clove garlic, grated
14 -
1/2 cup plain plant-based yogurt
15 -
2 tbsp vegan mayo
16 -
Juice and zest of 1 lime
17 -
1 tbsp agave or maple syrup
18 -
1 tbsp apple cider vinegar
19 -
1/4 tsp kosher salt, or more to taste
# Instructions:
01 -
Place a large skillet over medium heat. Add the avocado oil to warm through, then add the corn. Spread the corn evenly over the skillet surface and allow to cook undisturbed for 4-5 minutes. Stir, spread out again, and cook undisturbed for another 3-4 minutes until the corn starts to char around the edges.
02 -
Add the diced red onion along with a pinch of kosher salt and saute with the corn for 2-3 minutes, or until softened. Stir in the grated garlic and continue sauteing for about 1 minute, until fragrant. Remove from heat and set aside.
03 -
To a large mixing bowl, add the pinto beans, cannellini beans, diced bell pepper, radishes, sun-dried tomatoes, cilantro, and the sauteed corn mix. Toss gently to combine.
04 -
In a blender, combine the chipotle peppers, grated garlic, plant-based yogurt, vegan mayo, lime juice and zest, agave or maple syrup, apple cider vinegar, and kosher salt. Blend on high until smooth.
05 -
Pour the prepared chipotle sauce over the bowl of salad ingredients. Toss together until everything is evenly coated in the sauce. For optimal flavor, cover the salad and refrigerate for up to 1 hour before serving.
06 -
Serve the salad as a side dish or as a meal paired with a cooked grain of choice and slices of avocado.
# Notes:
01 -
Minimize chopping by using thawed frozen or canned corn, as long as it is drained well before cooking.
02 -
Vegetables can be swapped according to preference or seasonality, but avoid overly watery ones for better texture.
03 -
Adjust spice level by using fewer chipotle peppers or substituting with barbecue sauce for a milder flavor.