Katie’s Chipotle Bean Salad
This is a must-have in my kitchen—everyone who has tried it wants the recipe! A dense bean salad packed with crunchy vegetables, fresh herbs, and a smoky blended chipotle dressing. Add chicken if you like, or enjoy it without.
SALAD INGREDIENTS
• 2 rotisserie chicken breasts, shredded (optional)
• 1 bunch radishes, trimmed and thinly sliced
• 2 jalapeños, cored and finely diced
• 1 bag tricolor slaw with carrots, about 12–14 ounces
• 1½ bell peppers, diced
• 1 bunch cilantro, chopped
• 1–2 small packages fresh dill, chopped, to taste
• 2 cans beans, about 15 ounces each—any two varieties—drained and rinsed
• 1 bag frozen corn, about 12–16 ounces
• 1 tablespoon avocado oil, for cooking the corn
• 2–3 cloves garlic, minced
• ½ teaspoon smoked paprika, for the corn
• 1 container cherry tomatoes, about 10 ounces, divided
• ½ red onion, finely diced
• ⅓ cup pumpkin seeds
• 8 ounces small mozzarella balls, drained
• 1 bunch green onions, sliced
BLENDED CHIPOTLE DRESSING
• 1–2 whole chipotle peppers in adobo, to taste; no chopping needed
• ¼ cup avocado oil
• Juice of 2 limes
• ¼ cup mayonnaise
• 1 tablespoon rice vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ¼ teaspoon salt, plus more to taste
• Half the cherry tomatoes from the salad ingredients
INSTRUCTIONS
1. Cook the corn on the stovetop. Warm 1 tablespoon avocado oil in a large skillet over medium-high heat. Add the corn and cook for about 8–12 minutes, stirring occasionally, until lightly browned, just as I do for my Mexican Street Corn Pasta Salad. Stir in the minced garlic and ½ teaspoon smoked paprika during the last 1–2 minutes so the garlic becomes fragrant without burning. Set aside to cool.
2. Prepare the vegetables. Slice the radishes and green onions. Dice the jalapeños, bell peppers, and red onion. Chop the cilantro and dill. Halve half the cherry tomatoes; reserve the other half for the dressing.
3. Blend the dressing. Add all dressing ingredients to a blender, including the reserved tomatoes. Blend until smooth. Start with one chipotle pepper, taste, and add another if you want more heat. Adjust the salt to taste.
4. Build the salad. In a very large bowl, combine the slaw, drained beans, cooled corn, radishes, jalapeños, bell peppers, halved tomatoes, red onion, green onions, cilantro, dill, and mozzarella. Add the shredded rotisserie chicken if using.
5. Toss and chill. Pour over the dressing and toss thoroughly. Refrigerate for at least 30 minutes, then stir and taste before serving. Adjust the salt or lime as needed.
6. Finish each serving. Add pumpkin seeds and any of the optional toppings below.
OPTIONAL FINISHING TOUCHES
• Diced avocado
• A drizzle of Kroger smoked serrano sauce, if you have access to it—the salad is delicious without it
• Black sesame seeds, thyme, rosemary, oregano, or chili powder, to taste
KATIE’S TIPS
Any two types of beans work! I recommend rotating the varieties from batch to batch for different fiber varieties and a little variety in flavor and texture.
Keep the pumpkin seeds and optional avocado separate until serving for the best crunch and freshness.
NUTRITION NOTE
Beans and vegetables provide fiber, while pumpkin seeds add crunch and unsaturated fats. Seeds and herbs add variety; the beans and vegetables provide most of the fiber.
