Creamy Chipotle Bean Salad

Name: Creamy Chipotle Bean Salad
Ingredients: 1 tbsp avocado oil; 2 ears of corn, kernels cut away from the cob; 0.5 small red onion, diced; Kosher salt; 2 garlic, grated; 1 15 oz can pinto beans, drained and rinsed; 1 15 oz can cannellini beans, drained and rinsed; 1 bell pepper, diced; 6 radishes, diced or cut into matchsticks; 0.25 cup sun-dried tomatoes, julienned; 0.5 cup cilantro leaves, minced; 3 chipotle peppers from a can packed in adobo sauce (use 1-2 peppers for less spicy); 1 garlic, grated; 0.5 cup plain plant-based yogurt; 2 tbsp vegan mayo; 1 lime, juice and zest; 1 tbsp agave or maple syrup; 1 tbsp apple cider vinegar; 0.25 tsp Kosher salt (or more to taste)

Bean salads are a good way to add extra nutrients like fiber, protein and iron. They can be used as sides, centered in main meals, and transformed into different lunch and snack options.

Ingredients

Bean Salad Base

Creamy Chipotle Sauce

Directions

1
Place a large skillet over medium heat. Add the oil to warm through then add the corn. Using a spatula, spread the corn out evenly over the surface of the pan and allow to cook undisturbed for 4-5 minutes.
2
Give the corn a stir, spread it out again and leave undisturbed for 3-4 minutes until the corn starts to char around the edges.
3
Add the onions along with a pinch of salt and saute with the corn for 2-3 minutes or until softened.
4
Stir in the garlic and continue to saute until the garlic is fragrant, about 1 minute.
5
Remove from heat and set aside.
6
To a large mixing bowl add the beans, bell pepper, radish, the sauteed corn mix, sun-dried tomato, and cilantro.
7
To prepare the sauce, add the chipotle peppers, garlic, yogurt, mayo, lime, sweetener, vinegar, and kosher salt to a blender cup then blend on high until smooth.
8
Pour the sauce over the bowl of beans, then toss together until fully mixed with the sauce.
9
Serve your beans as a side or make it a meal by serving it with a cooked grain of choice and some avocado.

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