California Chipolte Chop
We love this salad. It is hardy enough for a main dish. I like to add shredded cheddar cheese.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| AGAVE-LIME VINAIGRETTE: | |
| 3 tablespoons | olive oil |
| 2 tablespoons | apple cidar vinegar |
| 2 tablespoons | agave |
| 1/4 cup | lime juice |
| SALAD: | |
| 1 tablespoon | olive oil |
| 1 (15-ounce) can | black beans, rinsed and drained |
| 1 clove | garlic, minced (or pressed with garlic press) |
| 1/4 teaspoon | chipotle chili powder |
| 1/2 teaspoon | sea salt |
| 1 head | Romaine lettuce, chopped into bite-size pieces |
| 1 | large tomato, finely chopped |
| 1/4 | red onion, finely chopped |
| 1 | avocado, pitted, peeled and diced |
| 1/2 cup | cooked quinoa |
| 2 tablespoons | finely chopped cilantro |
| 1 cup | shredded Cheddar cheese (optional) |
Directions:
Blend oil, vinegar, agave and lime juice in a blender until smooth. Set aside.
If you like your onions raw, then:
Heat oil in a small saucepan over medium heat and sauté black beans, garlic, chipotle powder and salt for 5 minutes. Let cool.
If you don’t like raw onions, then:
Heat oil in a small saucepan over medium heat and sauté onions and garlic until tender. Add black beans, chipotle powder and salt, sauté for 3 to 5 minutes more.
In a large bowl, combine romaine, tomatoes, onions (if you left them raw), avocado, quinoa, black bean mixture and cilantro, and cheese, if desired. Toss with desired amount of Agave-Lime Vinaigrette.
Source: https://86lemons.com/california-chipotle-chop/
