Chopped Southwest Salad with Chipotle Dressing
This nutritious salad is packed with protein, fiber, and healthy fats, featuring a tasty Chipotle dressing, perfect for a satisfying meal.
Servings
Ingredients
- ½ tsp olive oil
- ¾ cup corn
- 1 tsp ground cumin
- 1 head gem lettuce chopped into small pieces
- 1.5 cups cooked black beans
- 1 cup cooked quinoa from 1/3 cup dry
- 5 oz tomatoes, finely chopped I used Solano
- 1 orange bell pepper seeded and finely chopped
- ½ avocado peeled and diced
- ½ cup pickled onions can be substituted for finely chopped red onion
- ¼ cup cilantro finely chopped
- 2 tbsp pecans roughly chopped
Chipotle Dressing
- ⅓ cup dairy-free yogurt
- 1 tsp maple syrup
- 1 tbsp chipotle in adobo sauce see notes
- 1 tbsp lime juice
- 1 Pinch of salt
Instructions
- In a small pan, heat the olive oil over medium heat, add the corn and cumin, and cook for 5 minutes. Allow to cool down.
- Whisk together the yogurt, maple syrup, chipotle in adobo, lime juice, and sea salt flakes. This is your Chipotle Dressing.
- In a large salad bowl, combine the lettuce, black beans, corn, quinoa, tomatoes, bell pepper, avocado, pickled onions, cilantro, and pecans. When ready to serve, drizzle with the Chipotle Dressing, and adjust salt to taste. Enjoy!
Video
Notes
Chipotle in adobo is a smoky, spicy sauce, which can be replaced by chipotle powder, or smoked paprika mixed with a touch of cayenne pepper in a pinch. Like many condiments, sodium varies a lot depending on the brand. If sodium is of concern for you, please don't hesitate to check your labels.
Nutritional Information - Per Serving
Calories 539kcal | Carbohydrates 80g | Protein 24g | Fat 17g | Sodium 488mg | Fiber 22g | Vitamin A 341IU | Vitamin C 99mg | Calcium 156mg | Iron 6mg