Real Recipes From Real Home Cooks ®

chipotle black bean and avocado coleslaw

(1 rating)
Recipe by
Charlene Shelfer
Vancouver, WA

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 rating)
yield 4 serving(s)
prep time 20 Min

Ingredients For chipotle black bean and avocado coleslaw

  • 1/2
    small head cabbage, shredded
  • 1 c
    red radish, sliced
  • 1 can
    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)

How To Make chipotle black bean and avocado coleslaw

  • 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.