Chipotle black beans with collard greens, avocado and chipotle-lime vinaigrette from Neighborhood: Hearty Salads and Plant-Based Recipes from Home and Abroad (page 47) by Hetty McKinnon

  • avocados
  • cilantro
  • ground cumin
  • collard greens
  • limes
  • red onions
  • superfine sugar
  • dried chipotle chiles
  • roasted unsalted pumpkin seeds
  • cooked black beans

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cooked red kidney beans for cooked black beans and cavolo nero or kale for collard greens.

  • Lepa on April 17, 2018

    I like raw collard greens and this salad is pretty good. It was pretty involved, though, and in the end I'm not sure I want to put that much work into making it again. The other collard salad from this book was easier to make and probably better.

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