Dense Bean Taco Salad

• servings: 6 servings
• active time: 20 minutes
• total time: 20 minutes

Ingredients

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

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

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

1 bell pepper (diced)

1 jalapeño (diced)

12 ounces cherry tomatoes (halved)

1/2 cup corn

5 green onions (diced)

1 small red onion (diced)

1 bunch cilantro (chopped)

1 avocado (sliced)

1/2 cup avocado oil

1 chipotle pepper in adobo

1 tablespoon adobo sauce (from the chipotle can)

1-2 cloves garlic (peeled)

1 tablespoon maple syrup (or sub agave)

2-3 tablespoons apple cider vinegar

1/2 teaspoon cumin

1/2 teaspoon pepper

salt (to taste)

Directions

Add all of the dressing ingredients to a small blender or food processor and blend until smooth. Taste and adjust the seasonings as needed. Set aside.

Add all of the salad ingredients (except the avocado) to a large bowl. Pour over the dressing and toss to combine.

If serving right away, top with avocado and enjoy. If prepping ahead of time, cover and place in the fridge until ready to serve.

Nutrition

• Calories: 424 kcal
• Total Fat: 22 g
• Total Carbohydrate: 46 g
• Protein: 13 g