Cooking Instructions
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Step 1
In a small bowl, mix the juice of Lime (1), Garlic (2 clove), Chipotle Peppers in Adobo Sauce (1), Adobo Sauce (2 teaspoon), Honey (1 teaspoon), Ground Cumin (1 pinch), Extra-Virgin Olive Oil (1 tablespoon) and Salt (to taste). Set aside while you prepare the salad.
Step 2
Heat a tablespoon of Olive Oil (1 tablespoon) 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 tablespoon) 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 5
Stir in the ground Ground Cumin (1/2 teaspoon) and Chili Powder (1/4 teaspoon) 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 Heart (2), Scallion (2) and 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 8
Top with Avocado (1) and Queso Fresco (1/4 cup). Serve immediately.
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