TOTAL TIME: 30 minutes
SERVES: 4-6
Milk & Dairy
1/2 cup crumbled feta
Pantry
2 400ml cans of your favorite beans
5 tbsp red wine vinegar
1 tsp oregano
2 chipotles in adobo
2 tbsp adobo sauce
3 tbsp honey
1/2 cup avocado oil
1 tsp salt
1/2 tsp pepper
1/3 cup diced pickled jalapenos
Tortilla chips for serving
Produce
1/2 green cabbage
4 persian cucumbers
3 heads corn - cooked**
2 small bell peppers
1 lime - juice
2 cloves garlic
Prepare your vegetables. Dice up all your veggies and pickled jalapenos 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 your salad. To an extra large bowl, add all your veggies, beans, crumbled feta, and pickled jalapenos. 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!
Eat with tortilla chips.
You can add/remove any veggies you like - however try and choose "sturdy" or firm veggies that will hold up if you want to save this for meal prep for the week (ie not fresh greens).
**To quickly cook the corn, microwave in the husk for 5 minutes. Let cool for a few minutes. Slice the bottom off and the husks and threads should remove very easily!
Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!