Chipotle Bean Salad

Chipotle Bean Salad


Canned beans are a quick way to bulk up your lunch box with slow-digesting carbs, plant-based protein, fat-fighting fiber, and energy-boosting iron.


  • 2 cups bagged frozen pepper steaks
  • 3 14-oz. cans beans, drained and rinsed
  • 1 cup canned corn kernels
  • 2 tomatoes, chopped
  • ½ cup reduced-fat sour cream
  • 1 canned chipotle chili pepper in adobo sauce, minced
  • Juice of ½ lime
  • 12 tsp. cumin powder
  • 1 avocado, diced


  • Prepare pepper strips according to package directions. In a large bow, toss together pepper strips, beans, corn, and tomatoes. In a small bowl, stir together sour cream, chipotle, lime juice, and cumin. Toss sour cream mixture into bean mixture. Top with avocado and serve.
  • 388 calories
  • 13 grams fat
  • 55 grams carbs
  • 18 grams protein

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