Chipotle Bean Salad
This Chipotle Bean Salad is smoky and full of flavor. Black beans, dark red kidney beans, pinto beans, and corn make it a filling snack or meal. Pair with cornbread.
Servings: 6
Print Recipe
Ingredients
For the bean salad:
- 1 15 oz can black beans, drained
- 1 15 oz can pinto beans, drained
- 1 15 oz can red kidney beans, drained
- 1 15 oz can corn, drained
- ½ cup cherry or grape tomatoes, cut in halves
- ½ cup cilantro, minced
- ½ tsp sea salt
- ⅛ tsp pepper
- 1 -2 tsp lime juice, or to taste
For the chipotle sauce:
- ¼ cup sour cream, or vegan sour cream
- 1 chipotle pepper and 2 tsp adobo sauce, (from a can; use more or less pepper and sauce according to spice preference. I like La Constena brand.)
- ¼ tsp sea salt
Instructions
Make the chipotle sauce
- To a food processor or your favorite blending apparatus, add the sour cream, salt, chipotle pepper, and adobo sauce. Pulse about 10 times, then open and scrape down the sides.
- Pulse 10 more times, then process until mostly smooth. Sauce is done, set aside.
Make the bean salad
- Add all of the drained beans and the corn to a large mixing bowl. With a spoon or a silicone spatula, mix to incorporate, taking care not to smash the beans.
- Next, add in the cilantro, salt, and all of the chipotle sauce. Mix until the sauce and cilantro are completely incorporated.
- Last, add 1 tsp of freshly squeezed lime juice. Taste, and add more lime juice, if desired.
Serve and enjoy
- Let the dish sit for 10 minutes before serving. This allows the flavors to develop.
- Serve with greens and my homemade cornbread.
Notes
This Chipotle Bean Salad is vegetarian and gluten-free. It can be made vegan by using vegan sour cream.
Serve this bean salad with my homemade cornbread.
Add 1 cup of raw, shelled sugar snap peas to the bean salad for even more texture and flavor.