Chipotle Bean Salad

A rapid & healthy lunch starring our Chipotle Ranch Dressing - perfect in just 15 minutes!

Serves: 2 | Prep time: 15 minutes

Ingredients:

• 80g (2 large handfuls) mixed salad leaves
• 2 x 400g tin of black beans
• 100g frozen sweetcorn
• Handful of thinly sliced red cabbage
• 1 x avocado
• 1 x red pepper
• 4 spring onions
• 20g coriander, finely chopped
• 3 tbsp Dr. Will's Chipotle Ranch Dressing
• Salt & pepper, to taste

Optional extras/substitutions:

• Toasted seeds for topping (adds a plant point!)
• Lime wedge

Method:

1. Heat up a frying pan on a medium-high heat. Once hot, add the frozen sweetocrn into the pan and gently toss to start defrosting. Keep tossing it every so often until the kernels start to brown slightly.
2. Meanwhile, drain and rinse the black beans in a colander and leave them to sit whilst you prep the rest of the salad.
3. Cut the red pepper & avocado roughly into 1 cm chunks and add them to a large bowl.
4. Peel and slice the spring onions and add them to the same bowl along with the red cabbage and salad leaves.
5. Once browned; add the sweetcorn into the bowl, give everything a good toss and season with salt & pepper to taste.
6. Pop the salad into a bowl, pour over the Chipotle Ranch Dressing and top with toasted seeds and a squeeze of lime (if using).