For all the salad lovers out there I recently came across this awesome recipe and had to share. I actually made this last night and will be taking the leftovers to work for lunch. FYI, I’m a big fan of citrus and acidic flavors and this salad has a wonderfully fresh, zippy kick that I just loved. Plus, it’s totally healthy too. But would you expect anything less from the Doc. Oh, and don’t worry if you don’t have all the ingredients to this recipe. There’s a ton of room for additions and substitutions- like throwing in some black olives, or sub-ing chickpeas for black beans, etc… Lots of great flavors to play with. Source
Ingredients
- 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, 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 cooked quinoa
- 2 tablespoons finely chopped cilantro
Preparation
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.
Enjoy! And do let me know what you think of this recipe in the comments. – Doc
Sounds great, I’ll be trying it this weekend
So did you try the recipe?