Southwest Dense Bean Salad

• servings: 5 servings
• active time: 25 minutes
• total time: 25 minutes

Ingredients

1/4 cup avocado oil

1/4 cup vegan mayo

1 chipotle pepper in adobo

1 tablespoon adobo sauce (from the chipotle can)

1 clove garlic (peeled)

2 tablespoons ketchup

1 tablespoon yellow mustard

2 tablespoons apple cider vinegar

1 teaspoon cumin

1/2 teaspoon pepper

water (as needed to thin)

1 15-ounce can white beans (drained & rinsed)

1 15-ounce can chickpeas (drained & rinsed)

1 15-ounce can kidney beans (drained & rinsed)

1 15-ounce can diced fire roasted tomatoes (drained)

1/4 head purple cabbage (chopped)

5 green onions (diced)

1 small bunch cilantro (chopped)

2 bell peppers (diced, any color)

1 jalapeño (finely diced, optional)

1/2 red onion (diced)

1 cup corn

Directions

Add all of the dressing ingredients 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 frige.

Nutrition

• Calories: 519 kcal
• Total Fat: 22 g
• Total Carbohydrate: 65 g
• Protein: 19 g