California Chipotle Chopped Salad

California Chipotle Chopped Salad

4 Tablespoons olive oil

2 Tablespoons apple cider vinegar

 2 Tablespoons agave nectar

1/4 cup freshly squeezed lime juice

1 15-ounce can black beans, rinsed and drained

1 garlic clove, minced

 1/4 teaspoon chipotle chile powder

 1/2 teaspoon salt

 1 head romaine lettuce, cut or torn into bite-size pieces

 1 large tomato, finely chopped

1/4 red onion, finely chopped

 1 avocado, pitted, peeled and diced

 1/2 cup quinoa

 2 Tablespoons finely chopped cilantro

1. To make vinaigrette: Puree 3 Tablespoons oil, vinegar, agave nectar and lime juice in a blender.

 2. In a small saucepan, heat remaining oil over medium heat. Saute black beans, garlic, chile powder and salt for 5 minutes. Let cool.

3. In a large bowl, combine lettuce, tomato, onion, avocado, quinoa, black bean mixture and cilantro. Toss gently with vinaigrette to coat.

334 Calories, 10g protein, 37 g carbohydrate, 20g fat (2.6 g saturated), 11 g fiber