Side
Southwest Honey Chipotle Bean Salad
25 minServes 6Nutri-Score B€€
B
25 min
25 minSouthwest Honey Chipotle Bean Salad
what you need
Ingredients
black beans (canned, drained and rinsed)Pantry400 g- chickpeas (canned, drained and rinsed)Pantry400 g
- cannellini beans (canned, drained and rinsed)Pantry400 g
roasted corn (cooked)Produce200 g- roasted red peppers (diced)Pantry150 g
- tomatoes (diced)Produce150 g
cotija cheese (crumbled)Dairy80 g
red onion (finely diced)Produce80 g- orange bell pepper (diced)Produce120 g
parsley (chopped)Produce15 g
salad supreme seasoningSpices6 g
saltSpices3 g
black pepper (ground)Spices1 g
avocado (diced, optional)Produce1 piece- mayonnaisePantry120 g
sour creamDairy80 g
milkDairy60 ml- chipotle pepper (finely chopped, from a can)Pantry1 piece
honeyPantry30 g
garlic powderSpices3 g- onion powderSpices3 g
paprikaSpices3 g- chili lime seasoning (optional)Spices3 g
- lime juice (freshly squeezed)Produce30 ml
- parsley (finely chopped)Produce8 g
per serving
Nutrition
298kcal
- Carbs
- 35 g
- Proteins
- 10 g
- Fat
- 13 g
what you’ll use
Tools
Mixing bowl ×2
Whisk
Colander
Food processor
step by step
Method
- Step 1
Drain and rinse the beans
- Drain and rinse the black beans, chickpeas and cannellini beans in a colander.
- Step 2
Combine the salad ingredients
- Add the beans to a large bowl.
- Add the roasted corn, roasted red peppers, tomatoes, cotija cheese, red onion, orange pepper and parsley.
- Step 3
Season the salad
- Season with salad supreme, salt and pepper and toss to combine.
- Step 4
Make the chipotle honey ranch dressing
- Whisk the mayonnaise, sour cream and milk in a bowl until smooth.
- Finely chop the chipotle pepper and add it in.
- Add the honey, garlic powder, onion powder, paprika, chili lime seasoning, lime juice and parsley.
- Whisk until fully combined and smooth, thinning with a little more milk if needed.
- Step 5
Finish and serve
- Pour the dressing over the salad and toss well.
- Add the diced avocado right before serving.
most cooked first