Vegetable Fajita Salad with Chipotle Vinaigrette

23 INGREDIENTS • 8 STEPS • 25MINS

Vegetable Fajita Salad with Chipotle Vinaigrette

Vegetable Fajita Salad with Chipotle Vinaigrette. This fresh, flavorful and incredibly healthy salad is the perfect addition.

Love This Recipe?

Vegetable Fajita Salad with Chipotle Vinaigrette. This fresh, flavorful and incredibly healthy salad is the perfect addition.

Domesticate Me

Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.

http://domesticate-me.com

25MINS

Total Time

Ingredients

Servings

2

us / metric

2 1/2 Tbsp

Olive Oil

1 ear

Corn

kernels removed

1

Small Zucchini, diced

1

Red Bell Pepper, thinly sliced

1

Yellow Bell Pepper, thinly sliced

1

Small Red Onion, sliced, halved

1/2 tsp

Ground Cumin, ground

1/4 tsp

Chili Powder

1/2

Lime, juiced

2

Romaine Hearts, chopped

1 bunch

Scallions, thinly sliced

2 scallions per 2 servings

4 Tbsp

Fresh Cilantro

3/4 cup

Canned Black Beans, cooked

1

Avocado, diced

4 Tbsp

Queso Fresco, crumbled

Chipotle Vinaigrette

1

Lime

2 cloves

Garlic, minced

1

Chipotle Peppers in Adobo Sauce, minced

2 tsp

Adobo Sauce

1 tsp

Honey

or Agave

1 pinch

Ground Cumin

1 Tbsp

Extra-Virgin Olive Oil

to taste

Salt

Nutrition Per Serving

VIEW ALL

Calories

710

Fat

46.1 g

Protein

19.9 g

Carbs

65.2 g

Love This Recipe?

Domesticate Me

Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.

http://domesticate-me.com

Cooking Instructions

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step 1

In a small bowl, mix the juice of Lime (1), Garlic (2 cloves), Chipotle Peppers in Adobo Sauce (1), Adobo Sauce (2 tsp), Honey (1 tsp), Ground Cumin (1 pinch), Extra-Virgin Olive Oil (1 Tbsp) and Salt (to taste). Set aside while you prepare the salad.

step 1 In a small bowl, mix the juice of Lime (1), Garlic (2 cloves), Chipotle Peppers in Adobo Sauce (1), Adobo Sauce (2 tsp), Honey (1 tsp), Ground Cumin (1 pinch), Extra-Virgin Olive Oil (1 Tbsp) and Salt (to taste). Set aside while you prepare the salad.

step 2

Heat a tablespoon of Olive Oil (1 Tbsp) in a large skillet. When hot, add the Corn (1 ear), Zucchini (1) and Salt (to taste). Sauté for 8 minutes until tender and lightly browned.

step 2 Heat a tablespoon of Olive Oil (1 Tbsp) in a large skillet. When hot, add the Corn (1 ear), Zucchini (1) and Salt (to taste). Sauté for 8 minutes until tender and lightly browned.

step 3

Transfer corn and zucchini to a bowl and let cool to room temperature. In the same pan, heat 1½ tablespoons of Olive Oil (1 1/2 Tbsp) When hot, add the Red Bell Pepper (1), Yellow Bell Pepper (1), Red Onion (1) and a generous pinch of salt.

step 3 Transfer corn and zucchini to a bowl and let cool to room temperature. In the same pan, heat 1½ tablespoons of Olive Oil (1 1/2 Tbsp) When hot, add the Red Bell Pepper (1), Yellow Bell Pepper (1), Red Onion (1) and a generous pinch of salt.

step 4

Sauté for 10 minutes until the vegetables have softened and lightly browned.

step 4 Sauté for 10 minutes until the vegetables have softened and lightly browned.

step 5

Stir in the ground Ground Cumin (1/2 tsp) and Chili Powder (1/4 tsp) and cook for 1 minute. Stir in the juice of the Lime (1/2) and cook for another 30 seconds. Remove from the heat and set aside.

step 5 Stir in the ground Ground Cumin (1/2 tsp) and Chili Powder (1/4 tsp) and cook for 1 minute. Stir in the juice of the Lime (1/2) and cook for another 30 seconds. Remove from the heat and set aside.

step 6

Place the Romaine Hearts (2), Scallion (1 bunch), Fresh Cilantro (4 Tbsp) in a large bowl or serving dish.

step 6 Place the Romaine Hearts (2), Scallion (1 bunch), Fresh Cilantro (4 Tbsp) in a large bowl or serving dish.

step 7

Add the corn, zucchini, and Canned Black Beans (3/4 cup) to the greens. Drizzle with the chipotle vinaigrette and gently toss to coat. Add the bell pepper mixture in an even layer over the dressed salad.

step 7 Add the corn, zucchini, and Canned Black Beans (3/4 cup) to the greens. Drizzle with the chipotle vinaigrette and gently toss to coat. Add the bell pepper mixture in an even layer over the dressed salad.

step 8

Top with Avocado (1) and Queso Fresco (4 Tbsp). Serve immediately.

step 8 Top with Avocado (1) and Queso Fresco (4 Tbsp). Serve immediately.

Tags

Beans & Legumes

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