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Ingredients

• 2 cans black beans, drained and rinsed
• 1 can black-eyed peas, drained and rinsed
• 1½ cups corn, thawed
• 1 red bell pepper, diced
• 1 poblano pepper, diced
• 1 red onion, diced
• 1½ cups cherry tomatoes
• ¼ cup fresh cilantro, chopped
• 2 avocados, diced
• ¼ head purple cabbage, #2 or #3 cone
• ¼ head green cabbage, #2 or #3 cone

Dressing:

• 1 chipotle pepper in adobo
• 1½ tsp adobo sauce
• Zest of 1 lime
• 3 tbsp lime juice
• 1 tbsp red wine vinegar
• 2 tsp honey
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ cup olive oil
• Salt and pepper to taste

Instructions

1. Drain and rinse the black beans and black-eyed peas, then add them to a large mixing bowl.
2. Add the thawed corn.
3. Dice the red bell pepper, poblano pepper, and red onion, then add them to the bowl.
4. Slice the cherry tomatoes in half and add them to the salad.
5. Stir in the fresh cilantro and diced avocados.
6. Slice the purple cabbage and green cabbage using the #2 or #3 cone and add to the bowl.
7. In a blender or small bowl, combine the chipotle pepper, adobo sauce, lime zest, lime juice, red wine vinegar, honey, cumin, smoked paprika, olive oil, salt, and pepper.
8. Blend or whisk until smooth and well combined.
9. Pour the dressing over the salad and toss gently to coat.
10. Serve immediately or chill before serving.

Hearty Southwest Salad

Life Changing Dinners

Hearty Southwest Salad is a colorful, satisfying blend of black beans, corn, peppers, tomatoes, avocado, and cabbage, tossed in a smoky chipotle-lime dressing.

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Course Salad

Ingredients

  

• 2 cans black beans drained and rinsed
• 1 can black-eyed peas drained and rinsed
• 1½ cups corn thawed
• 1 red bell pepper diced
• 1 poblano pepper diced
• 1 red onion diced
• 1½ cups cherry tomatoes
• ¼ cup fresh cilantro chopped
• 2 avocados diced
• ¼ head purple cabbage #2 or #3 cone
• ¼ head green cabbage #2 or #3 cone

Dressing:

• 1 chipotle pepper in adobo
• 1½ tsp adobo sauce
• Zest of 1 lime
• 3 tbsp lime juice
• 1 tbsp red wine vinegar
• 2 tsp honey
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ cup olive oil
• Salt and pepper to taste

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Instructions

 

• Drain and rinse the black beans and black-eyed peas, then add them to a large mixing bowl.
• Add the thawed corn.
• Dice the red bell pepper, poblano pepper, and red onion, then add them to the bowl.
• Slice the cherry tomatoes in half and add them to the salad.
• Stir in the fresh cilantro and diced avocados.
• Slice the purple cabbage and green cabbage using the #2 or #3 cone and add to the bowl.
• In a blender or small bowl, combine the chipotle pepper, adobo sauce, lime zest, lime juice, red wine vinegar, honey, cumin, smoked paprika, olive oil, salt, and pepper.
• Blend or whisk until smooth and well combined.
• Pour the dressing over the salad and toss gently to coat.
• Serve immediately or chill before serving.

Keyword salad

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