Chipotle Southwest Salad

A mildly spicy chipotle-mayo dressing invigorates this satisfying Southwest chicken salad full of black beans, fresh corn, bell peppers, cucumbers, and more veggies.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 216 Calories

Ingredients

• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 red onion, diced
• 2 tablespoons fresh lime juice
• 3 cups fresh corn kernels
• 2 cucumbers, diced
• 1 (15 ounce) can black beans, drained
• 6 tablespoons mayonnaise
• 2 chipotle peppers in adobo sauce, or more to taste
• 1 teaspoon fine sea salt (Optional)
• 3 vine-ripened tomatoes, seeded and diced
• 12 ounces shredded rotisserie chicken (Optional)
• 1 cup coarsely chopped fresh cilantro
• 6 ounces shredded sharp Cheddar cheese (Optional)

Recipe Instructions

Step 1

Press chipotle chiles through a fine mesh strainer over a bowl, using a spoon or spatula. Discard the skin, veins, and seeds. Mix the pulp with mayonnaise, lime juice, and salt in a large bowl for the dressing.

Step 2

Place corn in a pot with water to cover. Bring to a boil and cook until heated through and tender, about 3 minutes. Drain and let cool, about 10 minutes.

Step 3

Combine cucumbers, tomatoes, black beans, chicken, bell peppers, onion, and cilantro in the bowl with the dressing. Mix in the cooled corn. Top with Cheddar cheese.