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.

Salad 

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.