Southwest Salad with Chipotle Dressing
Author: Kari - CookingUpClean
Recipe type: salad
Serves: 4 servings
- 2 cups mixed greens (romaine, spinach, spring greens)
- 1 corn on the cob, grilled and kernels cut off (or use ½ cup frozen and then cooked corn kernels)
- 2 scallions, grilled if desired and then sliced into bite size pieces
- 15-20 grape tomatoes, halved
- ½ can low sodium black beans, drained and rinsed
- 1-2 tablespoons chopped cilantro
- crushed tortilla chips for garnish/crunch (optional, omit for low sodium or use no salt added chips)
- DRESSING:
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey (or agave nectar for vegan)
- 1 teaspoon oregano
- ¼ teaspoon pepper
- ¼ teaspoon pink himalayan salt (omit for low sodium
- 1 teaspoons chipotle in adobo, finely chopped
- In a large serving dish, layer the greens, corn, scallions, tomatoes and black beans.
- Add tortilla chips if desired.
- Garnish with cilantro.
- In a small bowl or mason jar, add all dressing ingredients and whisk until combined. If using a mason jar, screw on lid and shake until combined.
- Pour over salad and enjoy!
Also delicious with chopped avocado, diced grilled chicken or steak!
For low sodium, omit salt = 84 mg per serving
Calories: 225 Fat: 14g Carbohydrates: 22g Sodium: 189mg* Fiber: 4g Protein: 5g
Recipe by at https://www.cookingupclean.com/southwest-salad-chipotle-dressing/
3.5.3239