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.
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