Creamy Vegan Chipotle Black Bean & Corn Salad (20-Minutes!)
This 20-Minute Creamy Chipotle Black Bean & Corn Salad is bursting with street corn flavor and totally dairy-free! Made with canned black beans, pan-grilled corn, and veggies tossed in my tahini based Creamy Chipotle Sauce, it's perfect on its own or served as a dip with chips!
Servings 4
Calories 270kcal
Equipment
Ingredients
- 1 tbsp olive oil
- 540 ml canned black beans drained and rinsed
- 2 cups corn kernels I used frozen
- 2 tsp Spice Mix
- 1/2 tsp salt
- 1/2 batch 5-Minute Healthy, Easy Chipotle Sauce
- 1 bell pepper diced
- 1/4 red onion diced
- 1/2 cup cilantro chopped
- 1 lime juiced
- 1 tbsp nutritional yeast
- 1/2 jalapeno seeded and diced, optional
Optional to serve
- Corn chips or lettuce wraps
Instructions
- Heat a large pan with the olive oil over medium heat. Add the drained and rinsed black beans, corn kernels and the 5-Minute Simple Taco Mix Seasoning. Sautée for 7-10 minutes, or until the beans just start to crack open and the corn gets a slight char.
- Meanwhile, make a batch of the 5-Minute Healthy Chipotle Sauce and set aside.
- In a large bowl, combine the sautéed black beans and corn, bell pepper, red onion, cilantro, lime juice, nutritional yeast, salt and optional jalapeno. Pour the dressing over top and toss well to combine. Serve on its own, with chips or in a lettuce wrap and enjoy!
Notes
You can also make full batch of the 5-Minute Healthy Chipotle Sauce and use the rest as leftovers!
Nutrition
Serving: 0.25of the recipe | Calories: 270kcal | Carbohydrates: 41g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Sodium: 170mg | Fiber: 8g
