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In a small bowl, mix the juice of
Garlic (2 cloves)
Chipotle Peppers in Adobo Sauce (1)
Adobo Sauce (1/2 Tbsp)
Honey (1 tsp)
Ground Cumin (1 pinch)
Extra-Virgin Olive Oil (1 Tbsp)
Salt (to taste)
. Set aside while you prepare the salad.
Heat a tablespoon of
Olive Oil (1 Tbsp)
in a large skillet. When hot, add the
Corn (1 ear)
Salt (to taste)
. Sauté for 8 minutes until tender and lightly browned.
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.
Sauté for 10 minutes until the vegetables have softened and lightly browned.
Stir in the ground
Ground Cumin (1/2 tsp)
Chili Powder (1/4 tsp)
and cook for 1 minute. Stir in the juice of the
and cook for another 30 seconds. Remove from the heat and set aside.
Romaine Hearts (2)
Scallions (1 bunch)
Fresh Cilantro (1/4 cup)
in a large bowl or serving dish.
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.
Queso Fresco (1/4 cup)
. Serve immediately.
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