Vegan Chipotle Mexican Bean Salad Recipe | Greener Ideal

Ingredients

• 1/2 cup chipotle pepper, minced, in 1/4 cup adobo (add more of the pepper if wanting a hotter dish)
• 1 lime, juiced and zested
• 2 tsp agave nectar
• 1 pinch salt
• 1 tsp dried oregano
• 2 garlic cloves, minced
• 2 tbsp tomato paste
• 2 tbsp sunflower or another neutral vegetable oil
• 1/2 white onion, minced
• 3 Roma tomatoes, seeded and chopped
• 1 x 410g can 12-bean mix, drained and rinsed
• 1/2 cup fresh cilantro, chopped finely
• 1 red pepper, seeded and chopped