Chipotle Dense Bean Salad in Less Than Twenty Minutes

Ingredients and Substitutions

Below is a quick overview of what you’ll need to make the recipe and any substitutions you can make. Use the recipe card with the full list of ingredients and measurements at the bottom of the post when you’re ready to make the recipe.

• Oil: You can use avocado oil or extra virgin olive oil. Both work well.
• Cilantro: You can leave it out if needed or substitute parsley.
• Chipotle Pepper: From a can of chipotle peppers in adobo. Use 1 pepper and about 1 tbsp of the sauce (a little extra if you want more spice!). Smoky, tangy and adds depth of flavour.
• Apple Cider Vinegar: You can substitute another variety of vinegar like red wine vinegar, if needed.
• Maple Syrup: Balances the acid. You can use agave or honey as a substitute.
• Lime: Zest the lime first, avoiding the white pith and just zesting the other layer, then juice the whole lime. Don’t skip the zest, it adds more flavour than the juice alone!
• Corn: You can use frozen, canned or fresh corn.
• Beans: I used a mix of black beans, kidney beans and pinto beans but mix and match as needed! Chickpeas or white kidney beans also work well. Using 3 kinds of beans add texture, protein, fiber and nutrition.
• Cherry tomato: Cherry or grape tomatoes both work. Quarter them or even cut into eights if they’re on the larger side.
• Red Onion: Finely chop so it distributes well. You can substitute 1 whole diced shallot.
• Avocado and tortilla chips for serving!

How to Make Chipotle Dense Bean Salad

Step 1: Make the dressing: Add the olive oil, chipotle pepper, adobo sauce, garlic, apple cider vinegar, maple syrup, lime zest, lime juice and cumin to a small blender or the cup of an immersion blender. Season with salt and pepper.

Blend for 30–45 seconds until completely smooth. The dressing should be creamy and pourable. Taste it. It should be smoky, tangy, and just slightly sweet. Adjust salt or lime juice if needed.

My notes from testing: I tried this in a full-size blender and it works, but you’ll need to scrape down the sides a few times because the quantity is small. A personal-size blender or immersion blender cup works best. You can also make this in a small food processor.

Step 2: Char the Corn (Optional): Heat 2 teaspoons of oil in a large skillet over medium-high heat. When the pan is hot, add the frozen corn kernels in a single layer.

Let them cook for 4-5 minutes, stirring only occasionally. You want them to sit undisturbed so they develop golden, charred spots. When they’re speckled with brown and starting to pop, they’re done. Remove the pan from heat and season with a pinch of salt.

Why this matters: Charring the corn creates caramelized sweetness and a touch of smokiness. This step takes the salad up a level but you can skip if needed.

Step 3: Assemble the Salad: Add the black beans, pinto beans, kidney beans, quartered cherry tomatoes, diced bell pepper, diced red onion, chopped cilantro, and charred corn to a large bowl.

Drizzle the dressing over top, then stir everything together until evenly coated. Season with salt and pepper to taste. Add sliced avocado just before serving. Tortilla chips are perfect for dipping!

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