Friday 8 November 2013

Southwest Salad with spicy Chipotle dressing

This quick and easy vegetarian and vegan inspired "Southwest Salad" with black bean, corn and avocado, is also gluten free! Sometimes, we are just too busy and have no time to fire up the oven, you just feel like a salad for dinner...done! Today's recipe is just the ticket, it is tasty, healthy and easy to make. For an additional burst of protein, add a little quinoa or for the meat eater a few ounces of chicken. Perfect for a quick lunch or lazy dinner! I just love this dressing, it has just the right amount of kick!

For Salad:
8 c. field greens of your choice
1 can sweet corn
1 can black beans
1 package small roma or cherry tomatoes
1/3 of a red onion, diced
roughly 1/3 cup cilantro

Chipotle Balsamic Viniagrette

  • 1/4 cup good quality balsamic vinegar
  • 1/4 cup garlic infused olive oil
  • 1/4 cup extra virgin olive oil
  • 1/2 - 1 teaspoon chipotle chili flakes to taste
  • 2 teaspoons agave (honey)
  • salt and pepper to taste

Add all ingredients to a large jar with tight-fitting lid and shake until well combined. I used the Kolter Salad Dressing Bottle , I found at Pasta and Company, in Bellevue, Washington, however, it is available on Amazon.

Dress the salad and enjoy! It has a KICK and is a KICK!

We are still enjoying our beautiful sunsets and dinner on the patio here in Scottsdale. Just beautiful! Loving life!

1 comment:

  1. I love the salad dressing. Really spicy! Sally


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