Chipotle Black Bean and Avocado Coleslaw

Charlene Shelfer


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.

★★★★★ 1 vote
20 Min


small head cabbage, shredded
1 c
red radish, sliced
1 can(s)
black beans, drained and rinsed
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
roma tomatoes, chopped (seeds removed)


1Drain and rinse black beans. Add to a medium size mixing bowl.
2Slice, shred all vegetables and add to black beans.
3Add light ranch dressing and chipotle chili powder to beans and vegetables.
4Stir all ingredients together.
5Adjust chili powder and salt to taste.
6Allow 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