This is a delicious recipe - we had it for lunch the other day and it was so good. Lots of protein from the beans and quinoa, and plenty of good flavor to go with the veggies. I can guarantee we'll be eating this salad many times in the future!
Oh, and one more plus is the homemade salad dressing. SO much better than the preservative-laden bottled stuff, and dirt cheap to make!
Full-Meal Chipotle Chop Salad with Agave-Lime Vinaigrette
adapted from Chloe Cooks
Agave-Lime Vinaigrette1.5 Tbsp. olive oil
1 Tbsp. apple cider vinegar
1 Tbsp. agave
1/8 c. (or 2 Tbsp) fresh lime juice (about the juice of 1 lime)
Chipotle Chop Salad1 Tbsp. olive oil
1 can black beans, drained and rinsed
1 clove garlic, minced (or 1/2 tsp. bottled minced garlic)
1/4 tsp. chipotle chili powder (different than regular chili powder!)
1/2 tsp. salt
1 head romaine lettuce, cut into bite-sized pieces (I lay mine on the cutting board and slice it with a pizza cutter!)
1 large tomato, chopped
1/4 red onion, chopped (we used more than this because we love red onion - use as desired)
1 avocado, pitted, peeled, and diced
1/2 c. cooked quinoa
2 Tbsp. finely chopped fresh cilantro
To make the Agave-Lime Vinaigrette: Blend oil, vonegar, agave, and lime juice in blender until smooth. Set aside.
To make Chipotle Chop Salad: Heat oil in small saucepan over medium heat and saute black beans, garlic, chipotle powder, and salt for 5 minutes. Let cool. (So much better than eating straight cold beans from the can - I promise it's worth this step!!)
In large bowl, combine romaine, tomatoes, onions, avocado, quinoa, black bean mixture, and cilantro. Toss with dressing and serve immediately. Serves 4 as a meal and 6 as a side. But please, serve it as a meal!