With the summer weather we've had the past two weeks, I've been in the mood for summer veggies. Of course, by the time I bought the stuff to make this California Chipotle Chopped Salad, the weather turned cooler. Still...this salad is amazing! I'm usually not one to gush over salads, but this one is a winner.
The chipotle-seasoned black beans, cilantro, and avocado complement each other perfectly; the dressing is lime-y, tangy, sweet, and refreshing; the romaine, tomatoes, and red onion round are a good base; and super-nutritious quinoa is always a welcome addition. I predict this will be my go-to summer salad that I'll bring to potlucks and serve to guests on lazy summer evenings on my patio.
Recipe from April 2012 Fitness Magazine
- 4 tablespoons olive oil, divided
- 2 tablespoons apple cider vinegar
- 2 tablespoons agave nectar
- 1/4 cup freshly squeezed lime juice
- 1 15-ounce can black beans, drained and rinsed
- 1 garlic clove, minced
- 1/4 teaspoon chipotle chile powder
- 1/2 teaspoon salt
- 1 head romaine lettuce, cut or torn into bite-sized pieces
- 1 large tomato chopped or cherry tomatoes cut in half
- 1/4 red onion, finely chopped
- 1 avocado, pitted and diced
- 1/2 cup quinoa
- 2 tablespoons finely chopped cilantro
- To make dressing: Puree 3 tablespoons oil, vinegar, agave nectar, and lime juice in a blender.
- In a small saucepan, heat remaining oil over medium heat. Saute black beans, garlic, chile powder, and salt for 5 minutes. Let cool.
- In a large bowl, combine lettuce, tomato, onion, avocado, quinoa, black bean mixture, and cilantro. Toss gently with dressing to coat.