Credits to @rachelkjohns
Ingredients
Honey Chipotle Bowl
- 1 can pinto beans, rinsed and drained
- 1 red onion, diced
- 1 pint cherry tomatoes, quartered
- 2 bell peppers, diced
- 1 bunch cilantro, chopped
- 1 can of corn, drained and cooked
- 1 lb chicken, tossed in Cajun seasoning and baked at 375 for 25 minutes (or until cooked through), cubed
- 2 avocados, cubed
Chipotle Vinaigrette
- 6 Tbs red wine vinegar
- 3 Tbs honey
- 3/4 cup olive oil
- 1 tsp oregano
- 1/2 tsp cumin
- 2 tsp salt
- 1/2 tsp pepper
- 2 chipotle peppers
- 3 garlic cloves
Directions
- Assemble the bowl: add all of the chopped veggies, rinsed beans, cooked corn, cooked chicken, and avocados to a large mixing bowl. Toss until well combined.
- Blend the vinaigrette: blend all of the vinaigrette ingredients until smooth.
- Serve and enjoy: add the vinaigrette to the mixing bowl and toss until evenly coated. Keeps in the fridge for up to 4 days.
Natalie’s Notes
Made July 19, 2026. Amazing!! Like cowboy caviar, this is almost more of a dip than a bowl. It would be great with chips, or makes great meal prep. I did not blend the dressing and next time, it’s worth dirtying up one more dish to get a really creamy dressing. But shaking does well in a pinch, just finely chop your chipotle peppers.
