7 Layer Salad with Creamy Chipotle Dressing
Prep time
Total time
Serves: 4 salads
Creamy Chipotle Dressing
  • ⅔ cup mayonnaise (I used Vegenaise, Grapeseed or Soy-Free)
  • 2 tablespoons fresh-squeezed lime juice (about 1 medium lime)
  • 1 to 2 chipotle chilis in adobo, deseeded
  • 1 teaspoon adobo sauce (from those chipotles)
  • 1 teaspoon honey or agave nectar
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • Unsweetened dairy-free milk beverage, as needed (I used So Delicious Unsweetened Coconut)
7 Layer Salad
  • 4 cups chopped lettuce (green, romaine, etc)
  • 1 15-ounce can black beans, drained and rinsed
  • 4 small cluster tomatoes or 1 red bell pepper, deseeded and chopped (about 1 cup)
  • 1 cup fresh or frozen (defrosted) corn kernels
  • ¾ to 1 cup sliced or coarsely chopped olives
  • 1 medium avocado, diced
  • 1 cup crumbled Beanfield's Nacho Chips
For the Creamy Chipotle Dressing
  1. Place the mayo, lime juice, chipotles, adobo sauce, sweetener, cumin and salt in your blender or food processor and puree until smooth. Use 1 chipotle chili for tame spice (note that it mellows when used on the salad) and 2 for high heat.
  2. If needed, thin the dressing with the milk beverage, 1 teaspoon at a time, to reach your desired consistency.
For the 7 Layer Salad
  1. Divide the lettuce between four bowls. Layer the beans, tomatoes or red peppers, corn, olives, and avocado on (I prefer that order), topping with the chips.
  2. Drizzle the chipotle dressing on the salads or serve it on the side. You may or may not have some leftover, depending on how heavy you pour it on. Cover and refrigerate any leftovers for up to 3 days.
Lower Fat Option: You can sub half of the mayo with unsweetened dairy-free yogurt, if desired.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-7-layer-salad