Bean and Corn Salsa Salad with Chipotle Vinaigrette
5 tbsp red wine vinegar
1 tsp oregano
2 chipotles in adobo
2 tbsp adobo sauce
3 tbsp honey
3/4 cup avocado oil
1 can black beans
1/2 - 1 cup pickled jalapenos
Tortilla chips for serving
2 cups corn
1/2 green cabbage
4 persian cucumbers
1/2 pint cherry tomatoes
1 red pepper
1 lime - juice
2 cloves garlic
Optional: cilantro - as much as you like
1 cup feta crumbled
Chipotle Copycat Dressing
5 tbsp red wine vinegar
1 tsp oregano
1 lime - juice
2 chipotles in adobo
2 tbsp adobo sauce
3 tbsp honey
2 cloves garlic
3/4 cup avocado oil
1 1/2 tsp salt
1/2 tsp pepper
Pre Recipe Prep
Prep your veggies
Dice up all your veggies into bite size pieces - about the same size as your beans.
Drain and rinse your beans.
Make your dressing
To a high speed blender, add all your dressing ingredients and blend on high until smooth.
Assemble
To an extra large bowl, add all your veggies, beans, crumbled feta, and pickled jalapenos (and cilantro if you're using it). Top with about 3/4 of the dressing and mix well. Taste and add more dressing if you like. Save the dressing to freshen up the salad if you have it as leftovers, or use it on anything!
This salad is amazing day of and even better as leftovers. If having as leftovers, freshen up with a touch more dressing and a pinch of salt before serving.
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