Last weekend I ran the Foam Fest with a group of my favourite people, which is a 5K obstacle course that involves a lot of running through mud and foam. I decided to celebrate with this glorious Chipotle Black Bean Kale Salad… well really we celebrated with burritos, vodka, popcorn, and lots of movie watching… but you know… eventually the next day I ate salad. Health and what not…er.
Ok so maybe I didn’t celebrate the race with salad, but I easily could have. This salad is so scrumptious and hearty delicious I just had to share it with you guys immediately. If you follow me on Instagram @itdoesnttastelikechicken, you know I am a big fan of monster salads. Get those greens in!
Hearty, spicy, bursting with a flavour bomb of beans, topped on hearty kale, and then drizzled with a little Chipotle Lime Dressing this is my new favourite salad. It’s like a fiesta in your mouth. The beans are actually so flavourful these would be awesome used in so many dishes, and they are super quick and easy to make too. Would make an awesome burrito! …but this is a salad post Sam, think salad. Geeze.
To make this recipe, just sauté up some onions and garlic, toss in a can of black beans along with tomato paste, a chipotle pepper, and some extra spices then heat through. Pile on your greenage and dig in.
Hearty, spicy, bursting with a flavour bomb of beans, topped on hearty kale, and then drizzled with a little Chipotle Lime Dressing this is my new favourite salad. It’s like a fiesta in your mouth.
- 1 tablespoon olive oil
- 1/2 an onion , chopped
- 2 cloves garlic , minced
- 1 19 oz can black beans (about 2 cups), drained and rinsed
- 1 chipotle pepper in adobo sauce , minced
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon agave
- 1/2 teaspoon salt
- 1/2 a bunch of kale (about 6 cups), shredded
- 1 recipe Chipotle Lime Dressing (I used about 1/3 of the recipe)
- To prepare the beans, heat the olive oil in a large frying pan or skillet over medium-high heat. Sauté the onions and garlic for about 5 minutes until the soften and begin to brown. Add in the black beans and all of the remaining ingredients. Stir well to combine and cook until heated through. Another 3-5 minutes.
- To assemble the salad, put the shredded kale in a large bowl and top with the prepared black beans. Drizzle on the dressing to taste. The black beans are very flavourful, so you might not need too much. Bon Appetegan!
Bon appetegan!
Sam.
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My mom and I became vegans two weeks ago, and I have made this recipe twice since then. (-: It is really delicious! My mom said that she felt like she was eating meat because of how hearty it was! Since the vegan mayonnaise we bought was a bit sweet on its own, we found that the agave wasn’t necessary. It was super easy to make, and I like that it can be used in many different ways! Your blog will definitely be my go-to for vegan recipes now! Thank you so much!
Wonderful! So happy you enjoyed the recipe, and a big huge congrats from me on your new veganism!!! 😀
Made this last night over kale and romaine. Didn’t make sauce as I ran out of time. This was tremendous!!!!! Had all the ingredients and it whipped up in under 30 mins. Husband, a non vegan, commented multiple times throughout meal how good it was. I agree! I’m still thinking about it today! May have to make it again tonight 😉 thanks so much for a simple, quick, and flavorful meal.
Yay!! SO very happy you and your husband loved it so much, Trish 🙂
Oh wow this was good! My new favorite salad. Have already had it twice this week. super tasty. Thank you!!
Yay! You’re so welcome Trish. 🙂
Sounds awesome. But the recipe calls for “1 Chipotle Peppers in Adobo Sauce, minced.” What’s the measurement? An entire can? Or…? Thanks!
Just one pepper. A can will contain several whole peppers, so just pick one out, chop it up and save the rest for later (they freeze well).
That’s what I assumed, but wanted to be sure. I’m all for heat, but that would have been an awful lot. Thanks, Sam! Can’t wait to try it!
Haha! Yes one can would be very intense! haha
I didn’t see anything about voting. Was it over by the time I looked at the post?
Aww thanks for your interest Bethery! The voting was in the email newsletter as I am trying to not bug people too much 🙂 I have been nominated in the NOW Toronto’s Readers Choice Awards for Best Blogger. I have no idea how that happened but am so flattered!! Would very much appreciate your vote if you would like too. I am under the “New Best Blogger” category. Thank you so much 😀
Wow, I must have breezed right past it. Well I’ve voted for you, now. No contest in my book.
Aww thanks so much Bethery! You’re the best. Always happy when I see there is a comment waiting from you 🙂
Well, you just made my day! :^D
I love black beans and I love chipotle and I am so hyped about the idea of combining those flavors in a way that *isn’t* chili, soup, or a burrito! Looks great 😀
Love it! Chili and soup are great sometimes, but there are other ways! So happy you are hyped about the recipe 🙂
This recipe is seriously making my mouth water! Definitely making this beauty this week!!! Voted too, for you that is 😉
Haha! I hope you enjoy it Trish. Thanks so much for the votes! 🙂
What do you mean you ate the entire salad yourself!?! I thought you were going to share.
Just voted for you. Good luck, Sam!!!
Hahaha, sharing… so overrated. Thank you for voting! 😀
Perfect !
Really enjoying the full flavours and fact it shows loving vegan does not have to stop you being a full on foodie!
Plus have voted btw ;0)
Thank you Trish! Absolutely! I would totally consider myself a foodie. Thanks so much for voting!
This looks delicious Sam! Adding this to my list of make soon recipes. I voted for you too!
Not gonna lie, I ate the entire salad myself! hahaha. Thank you so much, very much appreciate your vote! 😀