Spicy Chipotle Bean Salad

AMERICANSource

A vibrant and flavorful bean salad with roasted sweet potatoes, fresh vegetables, and a creamy chipotle dressing. Perfect for lunch or as a side dish.

Ingredients

23

ROASTED SWEET POTATOES

Sweet Potato

1 large

Avocado Oil

2 tbsp

Salt

to taste

Black Pepper

to taste

Smoked Paprika

1 tsp

Cumin

1 tsp

Garlic Powder

1 tsp

Crushed Red Pepper

½ tsp

SALAD

Cannellini Beans

1 can

Black Beans

1 can

Cucumber

1 cup

Red Onion

½ cup

Red Bell Pepper

1 cup

Fresh Parsley

½ cup

CHIPOTLE DRESSING

Vegan Mayo

½ cup

Chipotle Peppers in Adobo Sauce

minced

2 pieces

Lime Juice

½ tbsp

Garlic Clove

1 clove

Cumin

½ tsp

Salt

to taste

Plant Milk

Optionaloptional, for thinning

2 tbsp

FOR SERVING

Baguette Slices

8 slices

Blue Corn Tortilla Chips

1 serving

Instructions

1Roast the Sweet Potatoes30m

Preheat Oven

Preheat your oven to 400°F (200°C).

Prepare Sweet Potatoes

Peel the sweet potato and cut it into 1/2-inch cubes. You can leave the skin on if you prefer.

Season Sweet Potatoes

In a large bowl, toss the sweet potato cubes with avocado oil, salt, black pepper, smoked paprika, cumin, garlic powder, and crushed red pepper flakes until evenly coated.

Arrange on Baking Sheet

Spread the seasoned sweet potatoes in an even layer on a parchment-lined baking sheet.

Bake

Bake for 30 minutes, flipping halfway through, until tender and slightly caramelized.

Cool

Remove from oven and let cool for 5-10 minutes.

2Prepare Salad Ingredients15m

Rinse and Drain Beans

Rinse and drain the cannellini beans and black beans thoroughly.

Chop Vegetables

Finely dice the red onion, red bell pepper, and cucumber. Chop the fresh parsley.

3Make the Chipotle Dressing5m

Combine Ingredients

In a small bowl, combine the vegan mayo, minced chipotle peppers in adobo sauce, lime juice, minced garlic, cumin, and salt.

Mix Dressing

Stir until well combined. If a thinner consistency is desired, add 1-2 tablespoons of plant milk and mix again.

4Assemble the Salad5m

Combine Salad Ingredients

In a large mixing bowl, combine the cooled roasted sweet potatoes, rinsed beans, diced cucumber, red onion, red bell pepper, and chopped parsley.

Add Dressing

Pour the chipotle dressing over the salad ingredients.

Mix Thoroughly

Gently toss everything together until all ingredients are evenly coated with the dressing.

5Chill and Serve30m

Refrigerate

Cover the salad and refrigerate for at least 30-60 minutes to allow the flavors to meld.

Plate and Serve

Serve the bean salad in a bowl, garnished with toasted baguette slices and blue corn tortilla chips on the side.