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