Chipotle Bean Salad

Ingredience

Salad Base:

1 can black beans, drained and rinsed (use rehydrated for more saving & better quality)

1 can white kidney beans, drained and rinsed (use rehydrated for more saving & better quality)

1 can corn, drained

1 red bell pepper, diced

1 red onion, diced

2 green onions, chopped

1 jalapeño, seeded and finely diced

¼ cup cilantro, chopped

Creamy Chipotle Dressing:

2 cloves garlic, minced

1 lime, juiced

1 can chipotle peppers in adobo sauce (use 1-2 peppers, depending on spice preference)

1 tbsp honey (or maple syrup for vegan option)

½ block silken tofu (for creaminess, replaces mayo if dairy and egg free)

Salt, to taste

Pokyny

At this point, trying to keep up with the tariffs is giving me a headache. All I know is that tariffs are not, we want more savings now!