FRESH ZINE 9/9-9/15

Check it out

Local deals inside!

Facebook Tiktok Instagram

< BACK TO RECIPES

Southwest Dense Bean Salad

Difficulty:

Add oil, mayo, chipotle, adobo sauce, garlic, tomato paste, maple syrup, mustard, vinegar, cumin, and pepper to a food processor or blender. Blend on high until smooth, thinning with water as needed. Taste and adjust the seasonings. Set aside.

Add all of the salad ingredients to a large bowl. Pour over the dressing and toss to coat.

Serve at room temperature or chill in the fridge.

Ingredients

  • 1 15-oz can white beans, drained & rinsed
  • 1 15-oz can chickpeas, drained & rinsed
  • 1 15-oz can kidney beans, drained & rinsed
  • 1 15-oz can diced fire roasted tomatoes, drained
  • 1/4 head green or purple cabbage, chopped
  • 1 cup corn
  • 5 green onions, diced
  • 1 small bunch cilantro, chopped
  • 2 bell peppers diced, any color
  • 1/2 red onion, diced
  • 1 jalapeño, finely diced (optional)
  • 1/4 cup avocado oil
  • 1/4 cup vegan mayo
  • 1 chipotle pepper in adobo
  • 1 tbsp adobo sauce, from the chipotle can
  • 1 clove garlic, peeled
  • 1 tbsp tomato paste
  • 1 tbsp maple syrup
  • 1 tbsp yellow mustard
  • 2 tbsp apple cider vinegar
  • 1 tsp cumin
  • 1/2 tsp pepper
  • water as needed to thin

Share :

4th of July Vegan & Meat Orders Open!

Order Now