California Chipotle Chopped Salad

4 Tbs Olive Oil
2 Tbs Apple Cider Vinegar
2 Tbs Agave Nectar
2 Limes (juiced and zested)
1 15 oz. Can Beans: Black or other
1 Clove Garlic
1/4 tsp Chipotle chile powder
1/2 tsp salt
4 C Romaine Lettuce (torn or shredded)
1 Tomato finely chopped
1/4 red onion, finely diced
1 Avocado, diced
1/2 C cooked Quinoa
2 Tbs Cilantro (finely chopped)

Can omit quinoa or substitute coucous or medium grain rice. Can use any kind of beans: chickpea, black eye peas, pinto, kidney, etc.

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

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

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

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user LUNARAEVNWILDER.