Chopped Southwest Salad with Chipotle Dressing

• servings: 2 servings
• active time: 15 minutes
• total time: 20 minutes

Ingredients

1/2 tsp olive oil

3/4 cup corn

1 tsp ground cumin

1 head gem lettuce (chopped into small pieces)

1 ½ 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)

1/2 avocado (peeled and diced)

1/2 cup pickled onions (can be substituted for finely chopped red onion)

1/4 cup cilantro (finely chopped)

2 tbsp pecans (roughly chopped)

1/3 cup dairy-free yogurt

1 tsp maple syrup

1 tbsp chipotle in adobo sauce (see notes)

1 tbsp lime juice

1 Pinch of salt

Directions

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!

Nutrition

• Serving Size: 2
• Calories: 539 kcal
• Total Fat: 17 g
• Sodium: 488 mg
• Total Carbohydrate: 80 g
• Dietary Fiber: 22 g
• Protein: 24 g