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California Chipotle Chopped Salad

Rated : 
 by 75 people
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  • 4 tablespoons  olive oil
  • 2 tablespoons  apple cider vinegar
  • 2 tablespoons  agave nectar
  • 1/4 cup  freshly squeezed lime juice
  • 1 15 ounce can black beans, rinsed, drained
  • 1 garlic clove, minced
  • 1/4 teaspoon  chipotle chile powder
  • 1/2 teaspoon  salt
  • 1 head romaine lettuce, cut or torn 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. 1. To make vinaigrette: Puree 3 tablespoons oil, vinegar, agave nectar and lime juice in a blender.

2. 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. 3. In a large bowl, combine lettuce, tomato, onion, avocado, quinoa, black bean mixture and cilantro. Toss gently with vinaigrette to coat.

California Chipotle Chopped Salad
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What do you think? Rate this recipe!

navigator011143 wrote:

unless I'm blind I don't see how many servings this makes so the calories per servings is meaningless

4/5/2013 11:06:58 AM Report Abuse
jaeselle wrote:

i substituted chickpeas for black beans and added cucumbers & toasted pumpkin seeds. great flavors!

1/25/2013 07:40:31 PM Report Abuse

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