Dense Bean Salad with Chipotle Vinaigrette
2 400ml cans of your favorite beans
5 tbsp red wine vinegar
1 tsp oregano
2 chipotles in adobo
2 tbsp adobo sauce
3 tbsp honey
1/2 cup avocado oil
1 tsp salt
1/2 tsp pepper
1/3 cup diced pickled jalapenos
Tortilla chips for serving
1/2 green cabbage
4 persian cucumbers
3 heads corn - cooked**
2 small bell peppers
1 lime - juice
2 cloves garlic
1/2 cup crumbled feta
Copycat Chipotle Vinaigrette
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
1/2 cup avocado oil
1 tsp salt
1/2 tsp pepper
Pre Recipe Prep
Prepare your vegetables
Dice up all your veggies and pickled jalapenos 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 your salad
To an extra large bowl, add all your veggies, beans, crumbled feta, and pickled jalapenos. 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!
Eat with tortilla chips.
You can add/remove any veggies you like - however try and choose "sturdy" or firm veggies that will hold up if you want to save this for meal prep for the week (ie not fresh greens).
**To quickly cook the corn, microwave in the husk for 5 minutes. Let cool for a few minutes. Slice the bottom off and the husks and threads should remove very easily!
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