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