California Chipolte Chop

Serves: 6

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:


3 tablespoons olive oil
2 tablespoons apple cidar vinegar
2 tablespoons agave
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.


Add Recipe to Cook'n

blog comments powered by Disqus