Spicy Bean Salad with Chicken and Chipotle

By á-47

Ingredients

• 1/2 cup mayonnaise
• 1 tea. canned chipotle chili in adobo sauce
• 4 Tbsp. fresh lime juice, divided
• 1 can (15 oz) black beans
• 1 can (15 oz) pinto beans
• 1 cup fresh or frozen corn kernels
• 3/4 cup diced roasted red bell pepper, jarred or fresh
• 2 green onions, finely chopped
• 1 cup cooked, diced chicken
• 1 avocado, peeled, pitted and diced
• 3 Tbsp. finely chopped cilantro

Preparation

Step 1

Whisk together the mayonnaise, chipotle chili and 3 tablespoons lime juice. Set aside.

Drain black and pinto beans in a colander. Rinse with cold water, then set aside to drain about 5 minutes.

Combine beans with corn, bell peppers, green onions and cooked chicken. Mix in dressing and refrigerate until ready to serve.

When ready to serve, peel and dice avocado and drizzle remaining tablespoon lime juice over diced avocado. Gently fold avocado and cilantro into salad.