RECIPE
23 INGREDIENTS8 STEPS25MIN

Vegetable Fajita Salad with Chipotle Vinaigrette

4.5
2 Ratings
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Domesticate Me
Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.
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Vegetable Fajita Salad with Chipotle Vinaigrette. This fresh, flavorful and incredibly healthy salad is the perfect addition.

25MIN

Total Cooking Time

23

Ingredients
Domesticate Me
Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.
GO TO BLOG
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
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
Agave
1 pinch
Ground Cumin
1 Tbsp
Extra-Virgin Olive Oil
to taste
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Directions

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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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