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Vegetable Fajita Salad with Chipotle Vinaigrette
Recipe

23 INGREDIENTS • 8 STEPS • 25MINS

Vegetable Fajita Salad with Chipotle Vinaigrette

4.5
2 ratings
Vegetable Fajita Salad with Chipotle Vinaigrette. This fresh, flavorful and incredibly healthy salad is the perfect addition.
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Vegetable Fajita Salad with Chipotle Vinaigrette
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Domesticate Me
Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.
http://domesticate-me.com
Vegetable Fajita Salad with Chipotle Vinaigrette. This fresh, flavorful and incredibly healthy salad is the perfect addition.
25MINS
Total Time
$7.96
Cost Per Serving
Ingredients
Servings
2
US / Metric
Olive Oil
2 1/2 Tbsp
Corn
1 ear
Corn
kernels removed
Zucchini
1
Small Zucchini, diced
Red Bell Pepper
1
Red Bell Pepper, thinly sliced
Yellow Bell Pepper
1
Yellow Bell Pepper, thinly sliced
Red Onion
1
Small Red Onion, sliced, halved
Ground Cumin
1/2 tsp
Ground Cumin, ground
Chili Powder
1/4 tsp
Chili Powder
Lime
1/2
Lime, juiced
Romaine Heart
2
Romaine Hearts, chopped
Scallion
1 bunch
Scallion, thinly sliced
2 scallions per 2 servings
Canned Black Beans
3/4 cup
Canned Black Beans, cooked
Avocado
1
Avocado, diced
Queso Fresco
1/4 cup
Queso Fresco, crumbled
Chipotle Vinaigrette
Garlic
2 cloves
Garlic, minced
Adobo Sauce
1/2 Tbsp
Honey
1 tsp
Honey
or Agave
Ground Cumin
1 pinch
Ground Cumin
Extra-Virgin Olive Oil
1 Tbsp
Extra-Virgin Olive Oil
Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
710
Fat
46.1 g
Protein
19.9 g
Carbs
65.2 g
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Vegetable Fajita Salad with Chipotle Vinaigrette
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Domesticate Me
Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.
http://domesticate-me.com
Cooking InstructionsHide images
step 1
In a small bowl, mix the juice of Lime (1), 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) and Salt (to taste). Set aside while you prepare the salad.
step 1 In a small bowl, mix the juice of Lime (1), 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) and Salt (to taste). Set aside while you prepare the salad.
step 2
Heat a tablespoon of Olive Oil (1 Tbsp) in a large skillet. When hot, add the Corn (1 ear), Zucchini (1) and Salt (to taste). Sauté for 8 minutes until tender and lightly browned.
step 2 Heat a tablespoon of Olive Oil (1 Tbsp) in a large skillet. When hot, add the Corn (1 ear), Zucchini (1) and Salt (to taste). Sauté for 8 minutes until tender and lightly browned.
step 3
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.
step 3 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.
step 4
Sauté for 10 minutes until the vegetables have softened and lightly browned.
step 4 Sauté for 10 minutes until the vegetables have softened and lightly browned.
step 5
Stir in the ground Ground Cumin (1/2 tsp) and Chili Powder (1/4 tsp) and cook for 1 minute. Stir in the juice of the Lime (1/2) and cook for another 30 seconds. Remove from the heat and set aside.
step 5 Stir in the ground Ground Cumin (1/2 tsp) and Chili Powder (1/4 tsp) and cook for 1 minute. Stir in the juice of the Lime (1/2) and cook for another 30 seconds. Remove from the heat and set aside.
step 6
Place the Romaine Hearts (2), Scallion (1 bunch), Fresh Cilantro (1/4 cup) in a large bowl or serving dish.
step 6 Place the Romaine Hearts (2), Scallion (1 bunch), Fresh Cilantro (1/4 cup) in a large bowl or serving dish.
step 7
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.
step 7 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.
step 8
Top with Avocado (1) and Queso Fresco (1/4 cup). Serve immediately.
step 8 Top with Avocado (1) and Queso Fresco (1/4 cup). Serve immediately.
Tags
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American
Cinco de Mayo
Shellfish-Free
Vegetarian
Game Day
Salad
Mexican
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