Chipotle Salad


Keep a bag of shredded carrots in the fridge to shorten prep time.


15-oz. can black beans, drained and rinsed
1 head Napa cabbage, shredded
1 carrot, peeled and thinly sliced
1/2 red onion, diced
1/4 c. fresh cilantro, chopped
2 chipotle peppers in adobo sauce, chopped
1/4 c. olive oil
2 T. balsamic vinegar
1 t. salt
1/2 t. pepper
10 10-inch flour tortillas

Get the full recipe for $0.99.
Buy Now with PayPal!



Anonymous's picture
To prevent automated spam submissions leave this field empty.
Share with Facebook