dense bean salad with chipotle vinaigrette

TOTAL TIME: 30 minutes

SERVES: 4-6

For the dressing

• 5 tbsp red wine vinegar

• 1 tsp dried oregano

• 2 chipotles in adobo

• 2 tbsp adobo sauce

• 3 tbsp honey

• 1 lime

• 2 cloves garlic

• 1/2 cup avocado oil

• 1 tsp salt

• 1/2 tsp pepper

For the salad

• 1/2 green cabbage

• 4 Persian cucumbers (or 1 English)

• 3 heads corn - cooked**

• 2 small bell peppers

• 2 400ml cans of your favorite beans (I prefer white/cannellini here)

• 1/3 cup diced pickled jalapenos

• 1/2 cup crumbled feta

• Tortilla chips for serving

1. Prepare your vegetables
   Dice your cabbage, cucumber and bell peppers into bite size pieces and add to a large bowl. Add corn and diced pickled jalapenos, drained and rinsed beans, and 1/2 of your feta (saving the other half for the top later).

2. Make your dressing
   To a high speed blender, add all your dressing ingredients: 5 tbsp red wine vinegar, 1 tsp oregano, 2 chipotles in adobo, 2 tbsp adobo sauce, 3 tbsp honey, juice of 1 lime, 2 cloves garlic, 1/2 cup avocado oil, 1 tsp salt, 1/2 tsp pepper, and blend on high until smooth.

3. Assemble your salad
   Top salad with about 3/4 of the dressing and mix well. Taste and add more dressing to your liking (save remaining dressing to freshen up the salad for leftovers, or use it on anything). Top with remaining feta and 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, or if you do add greens add them right before serving).

To quickly cook the corn, microwave the ears in the husks for 5 minutes, flipping halfway. Let cool for a few minutes. Slice the entire bottom off and the husks and threads should remove easily!

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Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!