Friday, August 16, 2013

California Chipotle Chop with Agave-Lime Vinaigrette

Agave-Lime Vinaigrette
3 tablespoons olive oil
2 tablespoons apple-cider vinegar
2 tablespoons agave (I used only 1 because I prefer my dressings less sweet and more tangy)
1/4 cup lime juice

Blend all ingredients in a blending device until smooth. Set aside.

Chipotle Chop
1 tablespoon olive oil
1 15-ounce can black beans, drained & rinsed
1 clove garlic, minced
1/4 teaspoon chipotle chili powder
1/2 teaspoon sea salt

Heat oil in a small saucepan over medium heat, and sauté black beans, garlic, chipotle powder, and salt for 5 minutes. Let cool.

1 head romaine lettuce, cut or torn into bite-sized pieces. (I used 2 heads because we like salad)
1 large tomato, finely chopped (cherry tomatoes work great too)
1/4 red onion, finely chopped
1 avocado, pitted, peeled, and diced
1/2 cup cooked quinoa
2 tablespoons finely chopped fresh cilantro

In a large bowl, combine romaine, tomatoes, onions, avocado, quinoa, black bean mixture, and cilantro. Toss with desired amount of Agave-Lime Vinaigrette.


Jenny Jordan said...

oooh - I'll have to try this...I love lime and in a vinaigrette sound scrumptious!

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