Chipotle Black Bean and Avocado Coleslaw

Charlene Shelfer

By
@cshelfer

I love to create - whether it's growing vegetables from seeds, crocheting, sewing, painting with watercolors, new recipes - it's all good!
My husband and I love the smoky flavor of chipotle chili and what's not to love about avocados? Just threw these ingredients together one night and decided it was a keeper!
The amount of chipotle chili you use is according to taste as the powder is pretty potent.


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Serves:

4

Prep:

20 Min

Ingredients

1/2
small head cabbage, shredded
1 c
red radish, sliced
1 can(s)
black beans, drained and rinsed
1
avocado (firm ripe) diced
4 - 5
green onions, sliced
1 c
light ranch dressing
1/2 tsp
chipotle chili powder (to taste)
salt to taste
2
roma tomatoes, chopped (seeds removed)

Directions Step-By-Step

1
Drain and rinse black beans. Add to a medium size mixing bowl.
2
Slice, shred all vegetables and add to black beans.
3
Add light ranch dressing and chipotle chili powder to beans and vegetables.
4
Stir all ingredients together.
5
Adjust chili powder and salt to taste.
6
Allow flavors to meld together in the refrigerator for about an hour before serving.

About this Recipe

Course/Dish: Other Salads
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy