I get so bored with the same old salads, don’t you? I decided that maybe a new dressing would fix my salad rut. My search led me to not only a delicious new dressing, but a clever new salad, too. The recipe is from Chloe Coscarelli’s (vegan) cookbook called Chloe’s Kitchen.
I have to admit, I’m a sucker for any dish with “California” in the title. That usually means it has avocado – can’t go wrong there. This salad also has spiced black beans, protein-packed quinoa and plenty of flavor. It would be great as a wrap, too.
SERVES 6 AS A SIDE SALAD, 4 AS A MEAL
AGAVE-LIME VINAIGRETTE INGREDIENTS:
3 Tbsp. olive oil
2 Tbsp. apple-cider vinegar
2 Tbsp. agave
¼ cup lime juice
Blend oil, vinegar, agave and lime juice in a blender until smooth. Set aside.
CALIFORNIA CHIPOTLE CHOP INGREDIENTS:
1 Tbsp. olive oil
1 15-oz. can black beans, rinsed and drained
1 clove garlic, minced (or pressed with garlic press)
¼ tsp. chipotle chili powder
½ tsp. sea salt
1 head romaine lettuce, chopped into bite-size pieces
1 large tomato, finely chopped
¼ red onion, finely chopped
1 avocado, pitted, peeled and diced
½ cup cooked quinoa
2 Tbsp. finely chopped cilantro
If you like your onions raw, then:
Heat oil in a small saucepan over medium heat and sauté black beans, garlic, chipotle powder and salt for 5 minutes. Let cool.
If you don’t like raw onions, then:
Heat oil in a small saucepan over medium heat and sauté onions and garlic until tender. Add black beans, chipotle powder and salt, sauté for 3 to 5 minutes more.
In a large bowl, combine romaine, tomatoes, onions (if you left them raw), avocado, quinoa, black bean mixture and cilantro. Toss with desired amount of Agave-Lime Vinaigrette.
Thank you, Chloe, for another great recipe :)