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5 from 2 votes

Creamy Chipotle Lime Bean Salad

This flavor-packed vegan dish takes just 15 minutes to make and can be made ahead of time.
My Notes:
Prep Time15 mins
Total Time15 mins
Meal Type: Lunch, Salads, Sides
Special: 10 Ingredients or Less, 30 Minutes or Less, Gluten-Free, Nut-Free, Oil-Free, Seasonal (Hot Weather), Soy-Free
Ingredient: Beans, Tomatoes
Servings: 10
Calories: 268kcal
Ingredients
For the dressing:
  • 4 1/2 tablespoon(s) vegan mayonnaise
  • 4 1/2 tablespoon(s) lime juice
  • 1 1/2 tablespoon(s) agave
  • 1 1/2 chipotle pepper in adobo sauce (sub roasted red pepper for mild version)
  • 1/2 teaspoon(s) smoked paprika
For the Bean Salad:
  • 1 19oz can(s) black beans (2 cups) drained and rinsed
  • 1 19oz can(s) kidney beans (2 cups) drained and rinsed
  • 1 19oz can(s) white kidney or cannellini beans, (2 cups) drained and rinsed
  • 2 cup(s) corn kernels fresh or frozen and thawed
  • 2 cup(s) grape or cherry tomatoes halved
  • 1 red pepper chopped
  • 1 handful(s) fresh cilantro
  • 1/4 red onion (about 1/2 cup), chopped
Instructions
  • To make the dressing, add all of the dressing ingredients to a small blender and blend until smooth and creamy. If you do not have a blender, finely mince the chipotle, and then whisk everything together in a small bowl. Set aside
  • To make the bean salad: all of the bean salad ingredients to a very large bowl. Drizzle over the salad dressing, start by adding half of the dressing, and then adding more to taste if needed. Toss well to combine.
Notes
Make-ahead: If making ahead of time, cover and store in the fridge for 1 - 2 days, and toss well before serving as the dressing will settle to the bottom. 
Oil-free: to make oil-free replace the vegan mayonnaise with vegan yogurt.
Nutrition
Serving: 1serving (recipe makes 10 servings) | Calories: 268kcal | Carbohydrates: 45g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 245mg | Potassium: 566mg | Fiber: 13g | Sugar: 5g | Vitamin A: 831IU | Vitamin C: 23mg | Calcium: 69mg | Iron: 4mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan