CHIPOTLE CHICKPEA SALAD

 CHIPOTLE CHICKPEA SALAD

DRESSING
1/3 cup low-fat mayonnaise
Zest and juice from a lime
1 teaspoon cumin
1 or more chipotle chiles (from a can of chipotle peppers in adobo sauce)
2 - 3 tablespoons adobo sauce (from the chipotle can) to taste or entirely optional

BEAN & VEGETABLE MIXTURE
2 15-ounce cans of beans, rinsed well and drained (my favorite combination is one can of chickpeas and one can black beans)
1 or more good summer tomatoes, chopped
1 large bell pepper, chopped (use any color for crunch, use a green pepper for color contrast)
1/3 cup chopped red onion (some times I skip this)
1 cup chopped cilantro (don't skip cilantro or another fresh herb)
Salt & pepper to taste

My special helper, Liam, stirring the the salad together. 

Rinse and drain the beans before starting the Dressing. Mix the mayonnaise, zest, lime juice and cumin in a large bowl. Scrape the seeds from the chipotle chilies and discard. Mash the chilies with the back of a spoon, add to bowl. 

Add the bean and vegetables to a large bowl and any optional additions, stir together, then mix in the dressing. 

Nutrition Estimate: Per Half Cup 2 Weight Watchers points