A few weeks ago my husband went on a business trip, and while on a jog near his hotel he found a little organic grocery store. He bought his usual staples of humus, fresh fruit and vegetables, but he also bought some salad from their food bar. It was so good he wrote down the salad’s ingredients, and remade it at home. This spicy chilpotle black bean salad turned out delicious with its hint of lime, cilantro, and a little kick of chilpotle pepper.
If you want a fabulous side dish, a healthy lunch main dish or even a unique salsa for tortilla chips, this spicy chilpotle black bean salad will soon be one of your favorites.
Spicy Chilpotle Black Bean Salad
Servings: 6
Ingredients
- 3 cups black beans cooked and rinsed
- 3/4 cup pumpkin seeds
- 2 medium tomatoes diced
- 1/2 medium red onion
- 2 tbs tahini sesame seed butter
- 1/4 cup chopped fresh cilantro
- 1/4 cup fresh lime juice
- 2 tbs olive oil
- 1 tbs brown rice syrup
- 1 chilpotle pepper minced
- 2 cloves garlic minced
- 1/2 tsp sea salt
- 1 tsp cumin
Instructions
- In a large bowl add the cooked and rinsed black beans. Combine the remainder of the other ingredients after you prepared them. Mix all ingredients thoroughly, and then put it in your refrigerator to marinate and chill, or you can serve it immediately.
- This salad is gluten free and vegan.
- *We used one chilpotle pepper from a can in adobo sauce.
{Where I linky share}
What a GREAT salad!!
I could eat half of it as a meal by itself
Hi Winnie,
Thanks so much it is fabulous!
Amee
This sounds so good! I love black beans and I would have never paired them with pumpkin seeds. Great idea!
Hi Kelly,
Thanks it is very good. Hope you enjoy it and yeah who knew pumpkin seeds and black beans would be so good together.
Amee
What a wonderful, wholesome salad – I love all the layers of flavour. It’s lovely that your husband inspired you to develop this recipe! Thank you for sharing it with us at the Hearth and Soul hop.
Hi April,
Yes my husband is amazing! Glad I could share it and hope people enjoy it.
Amee