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Chipotle Bean Salad With Plant Based Sausage

  • Level
  • Timer
    10 Minutes
  • Ingredients
    11 Ingredients
  • Reviews
    1 Steps



9 g


35 g


25 g


6 (serving size = 237 g)


  • 115 g red cabbage, shredded
  • 100 g red onion, cut into 1/4-inch dice
  • 1 15 oz can black beans, drained
  • 1 15 oz can pinto beans, drained
  • 1 8.75 oz can corn kernels
  • 4 plant-based sausages, crumbled (the macros for this recipe were calculated using 1 package of Field Roast Italian Garlic Sausages)
  • 45 g ranch dressing (vegan, if desired)
  • 1 chipotle in adobo, finely chopped
  • 1 lime, juiced
  • 2 tsp salt
  • Handful of chopped cilantro



Whether you’re vegan or just trying to cut back on meat, there are a lot of plant-based sausages on the market that can help you hit your protein goals. Combined with fiber-rich beans and crunchy cabbage, our no-cook one-bowl chipotle bean salad is an easy go-to recipe for a quick and flavorful lunch that will last you all week.


  1. Combine all the ingredients in a large bowl. Toss together, add more salt and pepper if desired, and serve.

Chipotle in adobo are canned chipotle peppers swimming in a smoky, spicy adobo sauce. Any grocery store will carry them, likely in the international aisle. Store any leftovers in an airtight container in the fridge.


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