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Chopped Southwest Salad with Chipotle Dressing
Ingredients
  • ½ tsp olive oil
  • ¾ cup corn
  • 1 tsp ground cumin
  • 1 head gem lettuce (chopped into small pieces)
  • 1.5 cups cooked black beans
  • 1 cup cooked quinoa (from ⅓ cup dry)
  • 5 oz tomatoes, finely chopped (I used Solano)
  • 1 orange bell pepper (seeded and finely chopped)
  • ½ avocado (peeled and diced)
  • ½ cup pickled onion (can be substituted for finely chopped red onion)
  • ¼ cup fresh cilantro (finely chopped)
  • 2 tbsp pecans (roughly chopped)
  • subheading: Chipotle Dressing:
  • ⅓ cup dairy-free yogurt
  • 1 tsp maple syrup
  • 1 tbsp Chipotle in adobo (see notes)
  • 1 tbsp fresh lime juice
  • 1 dash sea salt flakes
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