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.
(click stars to vote)
Spiced Black Bean and Kale Salad with Chipotle Lime Dressing
Servings: as a side
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Ingredients
For the black beans:
- 1 tablespoon olive oil
- ½ 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
- ½ teaspoon salt
For the salad:
- ½ a bunch of kale, (about 6 cups), shredded
- 1 recipe Chipotle Lime Dressing, (I used about ⅓ of the recipe)
Instructions
- 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!
Nutrition
Bon appetegan!
Sam.
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C.Michele says
Oh my… I am CRAVING this dish lately. It’s so satisfying and hearty, yet simultaneously quick and easy to make. Like another reader, I substitute 1/2 teaspoon each chipotle powder and chili powder for the chipotle in adobe, since I live in the mountains and don’t have access to that.
I personally like the chipotle lime dressing drizzled on top of the beans, which I pile on a salad of mixed baby greens lightly dressed in vinaigrette. This dish is so delish!
Colleen Shannon says
I love this recipe so much! It’s so flavorful and easy to make. I used 1/2 teaspoon of chipotle powder and 1/2 teaspoon chili powder instead of the chipotles in adobe sauce. I did not add the agave/sugar. You could use these Chipotle black beans in tacos, rice bowls, & burritos. I don't use them in a salad, I like to have them just on their own with some of this sauce on top...
Tangy Cumin Sauce:
1/2 cup mayo
1 Tbsp lemon juice
1/2 tsp garlic, grated
1/4 tsp cumin
Add sauce ingredients to a bowl and mix well.
Sheila Smith says
This recipe is AMAZING, I really wasn’t sure I’d like it but you haven’t,t disappointed me yet lol
Happy I made it, was full of flavour and such a refreshing change with the kale and that dressing is soooo good..
Mark says
We took your suggestion of using the filling for burritos. Actually, my son made it on his cooking day, and it came out great!
Sam Turnbull says
Wonderful!
Heidi says
I made this for dinner tonight. It was delicious! My non vegan husband says it’s a keeper. I added some cold rice on top of the kale and used regular paprika and a bit of liquid smoke because I was out of smoked paprika, but followed everything else exactly. Thank you!
Sam Turnbull says
You're most welcome, Heidi! So happy you and your husband enjoyed it so much 🙂
Aiyana Washington says
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!
Sam Turnbull says
Wonderful! So happy you enjoyed the recipe, and a big huge congrats from me on your new veganism!!! 😀
Trish says
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.
Sam Turnbull says
Yay!! SO very happy you and your husband loved it so much, Trish 🙂
Trish says
Oh wow this was good! My new favorite salad. Have already had it twice this week. super tasty. Thank you!!
Sam Turnbull says
Yay! You're so welcome Trish. 🙂
Scott says
Sounds awesome. But the recipe calls for "1 Chipotle Peppers in Adobo Sauce, minced." What's the measurement? An entire can? Or...? Thanks!
Sam Turnbull says
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).
Scott says
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!
Sam Turnbull says
Haha! Yes one can would be very intense! haha
Bethery says
I didn't see anything about voting. Was it over by the time I looked at the post?
Sam Turnbull says
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 😀
Bethery says
Wow, I must have breezed right past it. Well I've voted for you, now. No contest in my book.
Sam Turnbull says
Aww thanks so much Bethery! You're the best. Always happy when I see there is a comment waiting from you 🙂
Bethery says
Well, you just made my day! :^D
Sawyer says
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 😀
Sam Turnbull says
Love it! Chili and soup are great sometimes, but there are other ways! So happy you are hyped about the recipe 🙂
Trish says
This recipe is seriously making my mouth water! Definitely making this beauty this week!!! Voted too, for you that is 😉
Sam Turnbull says
Haha! I hope you enjoy it Trish. Thanks so much for the votes! 🙂
betty says
What do you mean you ate the entire salad yourself!?! I thought you were going to share.
Just voted for you. Good luck, Sam!!!
Sam Turnbull says
Hahaha, sharing... so overrated. Thank you for voting! 😀
Trish says
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)
Sam Turnbull says
Thank you Trish! Absolutely! I would totally consider myself a foodie. Thanks so much for voting!
Kristi says
This looks delicious Sam! Adding this to my list of make soon recipes. I voted for you too!
Sam Turnbull says
Not gonna lie, I ate the entire salad myself! hahaha. Thank you so much, very much appreciate your vote! 😀