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
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.
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.
Thank you, Chloe, for another great recipe :)