Vegan California Chipotle Chop with Agave-Lime Vinaigrette (Gluten-free)

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 – you can’t go wrong there. This salad also has spiced black beans, protein-packed quinoa, and plenty of flavors. 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

Instructions

STEP 1
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

STEP 2
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.

STEP 3
Wash and dry the greens with a small salad spinner (makes it crunchier). In a large bowl, combine romaine, tomatoes, onions (if you left them raw), avocado, quinoa, black bean mixture, and cilantro. Toss with the desired amount of Agave-Lime Vinaigrette.

Dig in!!!

Thank you, Chloe, for another great recipe :)