This easy vegan Southwestern Black Bean Salad with Chipotle Dressing has a spicy smoky chipotle dressing.
After making my Black Bean Quinoa Salad with Avocado Cilantro Dressing, which doesn’t have any lettuce, I was craving a Southwestern salad. The lettuce variety that is. For this Southwestern Black Bean Salad with Chipotle Dressing, I used all my favorites again: avocado, corn, tomato, bell pepper, onion, cilantro, and black beans. Instead of jalapeño, I decided chipotle would add the spice. I also didn’t want to use the same Avocado Cilantro Lime Dressing, since I just ate a salad with it. Instead, I used inspiration from a previous recipe – my Black Bean Jicama Tacos with Chipotle Cream. I changed the recipe slightly to be the consistency of a dressing instead of a thick cream sauce. By itself it is spicy, but with only a small amount added to the salad, it is quite tame. When I am lazy, and don’t want to doctor up my beans, I buy spicy canned beans. They taste great and have all the spices I would have added anyway.
Southwestern Black Bean Salad with Chipotle Dressing
- 2 cups lettuce mix – I used Super Greens
- 1/2 sliced avocado
- 1/4 cup canned spicy black beans – or regular black beans if you can’t find spicy
- 1/4 cup grape tomatoes, quartered
- 2 tablespoons chopped onion
- 1/4 cup chopped red or orange bell pepper
- 3 tablespoons chopped cilantro
- 1/4 cup corn
- 2 tablespoons chipotle dressing (recipe follows)
- Plate lettuce, then the rest of ingredients. Top with chipotle dressing.
- 1/2 cup raw cashews
- 2 chipotle in adobo sauce
- 1 teaspoon adobo sauce
- 2 tablespoons vegan sour cream
- 1/2 cup water + 1/2 cup for soaking the cashews
- 1 tablespoon lime juice
- 1 teaspoon sriracha
- 1 tablespoon olive oil
- Soak cashews in 1/2 cup water for a least 1 hour, so that cashews soften. Discard water.
- Mix all ingredients in a food processor, and mix until smooth.