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RECIPE
23 INGREDIENTS8 STEPS25min

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.
Domesticate Me
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http://domesticate-me.com
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Fulfilled by
Domesticate Me
Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.
http://domesticate-me.com
25min
Total Time
$7.70
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
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
Romaine Hearts , chopped
2
Scallions , thinly sliced
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

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CALORIES
1558
FAT
57.9 g
PROTEIN
40.2 g
CARBS
235.4 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 (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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Nutrition Per Serving
Calories
1558
% Daily Value*
Fat
57.9 g
74%
Saturated Fat
11.1 g
55%
Trans Fat
0.3 g
--
Cholesterol
21.0 mg
7%
Carbohydrates
235.4 g
86%
Fiber
36.4 g
130%
Sugars
16.9 g
--
Protein
40.2 g
80%
Sodium
622.3 mg
27%
Vitamin D
0.8 µg
4%
Calcium
319.6 mg
25%
Iron
11.2 mg
62%
Potassium
2082.4 mg
44%
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