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Final image of mexican dense bean salad recipe
Mexican bean salad
A delicious mix of black beans, chickpeas and diced salad items in a Mexican inspired dressing.
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Prep Time 20 minutes
Total Time 20 minutes
Course Salad, Side Dish, Snack
Cuisine Mexican
Servings 2

Ingredients
  

  • 1 can Black beans
  • 1 can Chickpeas
  • 200 g Vegan chicken
  • 1 Red bell pepper
  • 2 Jalapenos Fresh
  • 1 Shallot
  • 1 Lebanese cucumber
  • 1 can Corn
  • 100 g Vegan Feta

For the dressing-

  • ¼ cup Extra virgin olive oil
  • 2 tbsp Smokey chipotle sauce
  • ¼ cup Jalapeno brine
  • 1 Clove minced garlic
  • 1 tsp Oregano
  • Salt & pepper to season

Instructions
 

  • Mix together the salad dressing ingredients and set aside.
  • Char the corn kernels in a pan and leave to cool.
  • If you need to cook your vegan chicken cook this now.
  • Dice all of the salad ingredients into the same side pieces, they should be no bigger than the black beans or chickpeas.
  • Drain, rinse and pat dry the beans
  • Combine everything in a big bowl and mix thoroughly making sure the dressing is on all of the ingredients.
  • Serve and enjoy.