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Vegetable Fajita Salad With Chipotle Vinaigrette
DOMESTICATE ME23Ingredients
35Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 2 1/2 Tbsp. olive oil (divided)
- 1 ear corn kernels (removed)
- 1 zucchini (small, diced)
- 1 red bell pepper (thinly sliced)
- 1 yellow bell pepper (thinly sliced)
- 1 red onion (small, halved and sliced)
- 1/2 tsp. cumin
- 1/4 tsp. chili powder
- 1/2 lime (juiced)
- 2 hearts of romaine (chopped, about 5 cups)
- 2 scallions (whites and light green parts only, thinly sliced)
- 1/4 cup cilantro leaves (packed)
- 3/4 cup black beans (cooked)
- 1 avocado (ripe, diced)
- 1/4 cup queso fresco (crumbled)
- 1 lime (juiced)
- 2 cloves garlic (minced)
- 1 chipotle pepper (canned in adobo, minced)
- 2 tsp. adobo (from the chipotle can)
- 1 tsp. honey (or agave)
- 1/8 tsp. cumin
- 1 Tbsp. extra-virgin olive oil
- salt
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