Mexican Chipotle Bean Salad

Ingredients

• 2 cups canned black beans, rinsed and drained
• 1 cup canned chickpeas, rinsed and drained
• 1 cup corn kernels, frozen, thawed
• 1 cup red bell pepper, diced
• 1 cup red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 1 cup kale, chopped
• 1 cup cilantro, chopped

• 1 cup olive oil
• 2 tablespoons lime juice, freshly squeezed
• 1 tablespoon chipotle in adobo sauce, chopped
• 1 teaspoon cumin, ground
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

1. 01
   In a large mixing bowl, combine the black beans, chickpeas, corn, red bell pepper, red onion, cherry tomatoes, and kale.
2. 02
   In a small bowl, whisk together olive oil, lime juice, chipotle in adobo sauce, cumin, salt, and black pepper until well combined.
3. 03
   Pour the dressing over the bean and vegetable mixture and toss until everything is evenly coated.
4. 04
   Gently fold in the chopped cilantro, ensuring it is evenly distributed throughout the salad.
5. 05
   Transfer the salad to a serving dish or store in an airtight container for meal prep.
6. 06
   Chill in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve cold or at room temperature.