Creamy Chipotle Bean Salad
Ingredients
Bean salad base
- 1 tbsp avocado oil
- 2 ears of corn, kernels cut away from the cob
- 1/2 small red onion, diced
- Kosher salt
- 2 cloves garlic, grated
- 1, 15 oz can pinto beans, drained and rinsed
- 1, 15 oz can cannellini beans, drained and rinsed
- 1 bell pepper (any color you like), diced
- 6 radishes, diced or cut into matchsticks
- 1/4 cup julienned sun-dried tomatoes (I used the type in a jar packed in oil, drained)
- 1/2 cup cilantro leaves, minced
Creamy chipotle sauce
- 3-4 chipotle peppers from a can packed in adobo sauce (use 1-2 peppers for less spicy)
- 1 clove garlic, grated
- 1/2 cup plain plant-based yogurt
- 2 tbsp vegan mayo
- Juice and zest of 1 lime
- 1 tbsp agave or maple syrup
- 1 tbsp apple cider vinegar
- 1/4 tsp or more kosher salt to taste
Preparation
Prepare the creamy chipotle sauce by mixing all sauce ingredients together until well combined.
Place a large skillet over medium heat, add the avocado oil to warm through, then add the corn kernels and spread evenly with a spatula, cooking undisturbed for 4-5 minutes.
Stir the corn, spread it out again, and cook undisturbed for another 3-4 minutes until it starts to char around the edges.
In a large bowl, combine the pinto beans, cannellini beans, red onion, garlic, bell pepper, radishes, sun-dried tomatoes, and cilantro.
Add the cooked corn to the bean mixture, pour in the sauce, and toss everything together to coat evenly before serving.
