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


  • 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)

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.

Printable Recipe Card

About Chipotle Black Bean and Avocado Coleslaw

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

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