California Chipolte Chop
We love this salad. It is hardy enough for a main dish. I like to add shredded cheddar cheese.
|3 tablespoons||olive oil|
|2 tablespoons||apple cidar vinegar|
|1/4 cup||lime juice|
|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)|
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.