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RECIPE
23 INGREDIENTS 8 STEPS 25min

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.
Vegetable Fajita Salad with Chipotle Vinaigrette Recipe | SideChef
Vegetable Fajita Salad with Chipotle Vinaigrette. This fresh, flavorful and incredibly healthy salad is the perfect addition.
Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.
http://domesticate-me.com
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Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.
http://domesticate-me.com
25min
Total Time
$7.96
Cost Per Serving

Ingredients

Servings
2
US / METRIC
2 1/2 Tbsp
1 ear
kernels removed
1
Small Zucchini , diced
1
Red Bell Pepper , thinly sliced
1
Yellow Bell Pepper , thinly sliced
1
Small Red Onion , sliced, halved
1/2 tsp
Ground Cumin , ground
1/4 tsp
Chili Powder
1/2
Lime , juiced
2
1 bunch
Scallions , thinly sliced
2 scallions per 2 servings
3/4 cup
Canned Black Beans , cooked
1
Avocado , diced
1/4 cup
Queso Fresco , crumbled

Chipotle Vinaigrette

2 cloves
Garlic , minced
1/2 Tbsp
Adobo Sauce
1 tsp
or Agave
1 pinch
Ground Cumin
1 Tbsp
Extra-Virgin Olive Oil
to taste

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Nutrition Per Serving

VIEW ALL
CALORIES
710
FAT
46.1 g
PROTEIN
19.9 g
CARBS
65.2 g

Cooking Instructions

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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 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 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) , Scallions (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 8
Top with Avocado (1) and Queso Fresco (1/4 cup) . Serve immediately.

Rate & Review

4.5
2 Ratings
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Nutrition Per Serving
Calories
710
% Daily Value*
Fat
46.1 g
59%
Saturated Fat
9.5 g
48%
Trans Fat
0.3 g
--
Cholesterol
21.0 mg
7%
Carbohydrates
65.2 g
24%
Fiber
21.6 g
77%
Sugars
20.6 g
--
Protein
19.9 g
40%
Sodium
672.8 mg
29%
Vitamin D
0.8 µg
4%
Calcium
333.6 mg
26%
Iron
5.9 mg
33%
Potassium
1646.3 mg
35%
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