Saturday, June 9, 2012

California Chipotle Chopped Salad

This is a new favorite summer salad!!

4 T. olive oil
2 T. agave
4 T. apple cider vinegar
1/4 c. freshly squeezed lime juice
1 15 oz. can black beans, rinsed and drained
1 garlic clove, minced
1/4 t. chipotle chile powder
1/2 t. salt
1 head romaine lettuce, chopped up
1 large tomato, finely chopped
1 avocado, pitted, peeled and diced
1/2 c. cooked quinoa
2 T. finely chopped cilantro
chopped chicken (optional)

To make vinaigrette: Puree 3 T. of oil, vinegar, agave, and lime juice in blender. In a small pan heat remaining oil over medium heat with black beans, garlic, chile powder and salt for 5 min. Let cool. In a large bowl, combine lettuce, tomato, onion, avocado quinoa, black bean mixture and cilantro. Toss gently with vinaigrette to coat. 

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