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Vegetable Fajita Salad with Chipotle Vinaigrette

Domesticate ME
  • minutes
  • Serves 2

INGREDIENTS

2

Hearts of romaine, chopped (about 5 cups)

2 tsp

Adobo from the chipotle can

1

Avocado, ripe

3/4 cup

Black beans, cooked

1

Chipotle pepper

1/4 cup

Cilantro, packed leaves

1

ear Corn

2 cloves

Garlic

1 1/2

Lime

1

Red bell pepper

1

Red onion, small

2

Scallions

1

Yellow bell pepper

1

Zucchini, small

1 tsp

Honey

1/4 tsp

Chili powder

1

Salt

2 1/2 tbsp

Olive oil

1 1/3 tbsp

Olive oil, extra virgin

5/8 tsp

Cumin

1/4 cup

Queso fresco