TOTAL TIME: 20 minutes
SERVES: 4
Milk & Dairy
1 cup feta crumbled
Pantry
5 tbsp red wine vinegar
1 tsp oregano
2 chipotles in adobo
2 tbsp adobo sauce
3 tbsp honey
3/4 cup avocado oil
1 can black beans
1/2 - 1 cup pickled jalapenos
Tortilla chips for serving
Produce
2 cups corn
1/2 green cabbage
4 persian cucumbers
1/2 pint cherry tomatoes
1 red pepper
1 lime - juice
2 cloves garlic
Optional: cilantro - as much as you like
Prep your veggies. Dice up all your veggies into bite size pieces - about the same size as your beans.
Drain and rinse your beans.
Make your dressing. To a high speed blender, add all your dressing ingredients and blend on high until smooth.
Assemble. To an extra large bowl, add all your veggies, beans, crumbled feta, and pickled jalapenos (and cilantro if you're using it). Top with about 3/4 of the dressing and mix well. Taste and add more dressing if you like. Save the dressing to freshen up the salad if you have it as leftovers, or use it on anything!
This salad is amazing day of and even better as leftovers. If having as leftovers, freshen up with a touch more dressing and a pinch of salt before serving.
Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!