California Chipotle Chopped Salad
Recipe from
Fitness
A healthy Mexican and vegetarian salad recipe with avocado, black beans, chipotle chile and quinoa.
Servings:
4 servings
Prep Time:
30 mins
Total Time:
30 mins
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Ingredients
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4 tablespoonsolive oilsee savings
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2 tablespoonsapple cider vinegarsee savings
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2 tablespoonsagave nectarsee savings
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1/4 cupfreshly squeezed lime juicesee savings
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1 15-ounce canbeans, rinsed, drainedsee savings
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1garlic clove, mincedsee savings
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1/4 teaspoonchipotle chile powdersee savings
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1/2 teaspoonsaltsee savings
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1head romaine lettuce, cut or torn into bite-size piecessee savings
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1large tomato, finely choppedsee savings
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1/4red onion, finely choppedsee savings
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1avocado, pitted, peeled and dicedsee savings
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1/2 cupcooked quinoasee savings
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2 tablespoonsfinely chopped cilantrosee savings
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Directions
1.
To make vinaigrette: Puree 3 tablespoons oil, vinegar, agave nectar and lime juice in a blender.
2.
In a small saucepan, heat remaining oil over medium heat. Saute black beans, garlic, chile powder and salt for 5 minutes. Let cool.
3.
In a large bowl, combine lettuce, tomato, onion, avocado, quinoa, black bean mixture and cilantro. Toss gently with vinaigrette to coat.
Nutrition information
Per serving: Calories 334, Total Fat 20 g, Saturated Fat 2.6 g, Carbohydrate 37 g, Fiber 11 g, Protein 10 g,
Percent Daily Values are based on a 2,000 calorie diet
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