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California Chipotle Chopped Salad

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by 41 people

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Ingredients

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

Directions

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.

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