Problem:
You’re headed to a potluck, you’re super lazy (no judgement), not a skilled chef, or you just don’t really wanna put a huge amount of time into cooking. BUT you MUST wow the crowd with amazing, delicious, awesome, veganess (because one must always woo with delicious, awesome, veganess).
Solution:
Creamy Chipotle Lime Bean Salad. 15 minutes to make, just add beans, some chopped veg, and whip up a super easy mind-blowingly scrumptious dressing. Toss well. Serve. Prepare to get asked for the recipe at least 19 times. Proudly declare the recipe can be found on It Doesn’t Taste Like Chicken, the fuss-free vegan blog. BOOM! Mic drop. Party complete. Success. Celebrate. Dance. Devour.
True story. Probably. I mean, I can see it happening because this Creamy Chipotle Lime Bean Salad is the perfect potluck party pleaser recipe. Gorgeously creamy, warm smoky chipotle spice, fresh zesty lime, hearty beans, pops of sweet corn and cherry tomatoes, it’s just a fiesta in your mouth.
Gorgeously creamy, warm smoky chipotle spice, fresh zesty lime, hearty beans, pops of sweet corn and cherry tomatoes, it’s just a fiesta in your mouth.
Super easy to whip up in a rush, but this can also be made ahead of time and gets even more flavourful as it sits. Just give it a toss again before serving, and you’re good to go.
To make Creamy Chipotle Lime Bean Salad: Drain and rinse your cans of beans. I toss them all together in a strainer along with the frozen corn which will muti-task the rinsing and thawing.
Add the beans and corn to a very large bowl along with all of the remaining veg.
Whip up a batch of Chipotle Lime Dressing. I made a double batch and found 1 batch of dressing will lightly dress the salad, where as 1 1/2 will have more punch. (I preferred the more punch version).
If not serving right away, cover the bean salad and pop it in the fridge for 1 – 2 days. Then just toss well before serving.
This flavor-packed vegan dish takes just 15 minutes to make and can be made ahead of time. Perfect for potlucks and parties!
- 1 19oz can black beans, drained and rinsed
- 1 19oz can kidney beans, drained and rinsed
- 1 19oz can white kidney or cannellini beans, drained and rinsed
- 2 cups corn kernels, fresh or frozen and thawed
- 2 cups cherry tomatoes, halved
- 1 large red bell pepper, chopped
- 1 big handful cilantro (about 1/2 cup)
- 1/4 red onion (about 1/2 cup), chopped
- 1 - 1 1/2 batch of chipotle lime dressing
Add everything to a very large bowl, adding the chipotle lime dressing to taste. 1 batch of dressing will lightly dress the salad, where as 1 1/2 will have more punch. Toss well to combine. If making ahead of time, cover and store in the fridge for 1 - 2 days, and toss well before serving as the dressing will settle to the bottom.
Nutrition
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Bon appetegan!
Sam.
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Can I give this 10 stars? 20?? Holy cow!!! By far, the best recipe on the internet. We make this about once a week because we’re so in love with it. Easily adaptable if you don’t like something and quick to make! Better than mac n cheese, mom’s cooking and any comfort food out there! LOL Seriously amazing. Thank you!!
Haha!! That’s awesome, Ty!!! So very thrilled you love it so much 🙂
So good!!! I doubled the sauce, I’m in love !!! I also added avocado ♡
Wonderful! Thrilled you loved it, Kathy 🙂
1 19 oz can black beans, drained and rinsed.
I’m confused. Its 1 oz or 19? Maybe 1.19 oz? Tell me please the correct variant 🙂
It’s one can of black beans that is 19oz in size. Hope that helps.
Can’t wait to try this and bring it to our company cookout next week! Avocado sounds like a great addition (to anything!) 😉
Enjoy!
Thank goodness I thought ahead and doubled the recipe, herbivores and carnivores devoured this over the Labor Day weekend. People were eating it by the bowlful. This is such a great recipe; it’s fresh, protein packed, flavorful, and easy to make and eat. Thanks Sam for making everyone come back for seconds and thirds!
Woohoo! So happy it was a hit. You’re most welcome, Jenn, so happy it was enjoyed 😀
Sorry forgot to rate it!
Haha! So happy you love it so much, Kim! Thanks for the 5 stars 🙂
Have made it twice so far and have doubled the recipe every time! We can’t get enough of this. Love it.
Best. Bean. Salad. Ever. Me and my daughter (who isn’t – wasn’t, that is – a fan of beans) just couldn’t stop eating, and we couldn’t stop moaning while eating. It’s the dressing that lifts this salad above all other bean salads, it is sooooooo good. A truly great concoction. Thank you so much for sharing!
Woohoo!! So thrilled you love it so much, Iris! 😀
This salad has everything — color, taste, good-for-you ingredients. Love it, and can’t wait until our Ladies Group starts their monthly potlucks again in October. It’ll be a real hit. Thanks, Sam, for a great creation.
Woohoo! So happy you enjoyed it, and I hope your ladies group does as well! 🙂
The scenario you described HAS happened!! I have used your dressing for a very similar salad to rave reviews. So easy! If I happen to have a ripe avocado – I throw that in. LOVE the dressing. And I never use store-bought. Once you start to make your own, you never go back. When I didn’t happen to have the chipotle in adobe sauce, I just put in a dash or two of Siracha and a little smoked paprika.
Avocado would be a super yum addition! So happy you love the dressing so much, and I agree, once you start making your own dressings you can never go back!