This picture, unfortunately, doesn’t show off all the awesome ingredients, like the quinoa, black beans and avocado. They’re in there though. We actually made this one 2 consecutive weeks because it was so good. And because one of our salad members got their salad stolen! Sometimes if we’re busy during lunch we’ll pack someone a to-go salad in a box and they can eat it whenever they’re free. We usually put it in the refrigerator in our break room to keep it fresh. We did this with this salad a few weeks ago and when they went to go find it, it was gone! We think we had salad stealers before from this fridge too. At the beginning of salad club we used to make enough salad to last for 2 days so we’d have to store it in the fridge overnight. Sometimes on day 2 we thought we had considerably less than we thought we had saved the day before. It is a mystery.
Luckily we made this salad again and everyone got to try it this time.
Recipe from Chloe’s Kitchen.
Ingredients
makes 5 servings
- 1 tablespoon olive oil
- 1 15-ounce can black beans, rinsed and drained
- 1 clove garlic, minced
- ¼ teaspoon chipotle chili powder
- ½ teaspoon sea salt
- 3 heads romaine lettuce, cut or torn into bite-sized pieces
- 2 large tomatoes, finely chopped
- ¼ red onion, finely chopped
- 2 avocado, pitted, peeled, and diced
- ½ cup cooked quinoa
- 2 tablespoons finely chopped fresh cilantro
Agave-Lime Vinaigrette:
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons agave
- ¼ cup lime juice
To make the agave-lime vinaigrette: Blend oil, vinegar, agave, and lime juice in a blender until smooth. Set aside.
To make the chipotle chop: Heat oil in a small saucepan over medium heat, and sauté black beans, onion, garlic, chipotle powder, and salt for 5 minutes. Let cool.
In a large bowl, combine the romaine, tomatoes, avocado, quinoa, black bean mixture, and cilantro. Toss with desired amount of agave-lime vinaigrette.
