California Chipotle Chop Salad For Olympian Wannabes

The Olympics are here! The Olympics are here!
With all the Olympic events I’ve been busy watching on the tele, the last thing I want to do is spend a long time in the kitchen prepping a fancy-schmancy dinner.
Do you know what this means? Salad for dinner!
It also means cereal & milk breakfast and fruit & yogurt for lunch, but those recipes aren’t as interesting (or delicious for that matter). No offense, Mr. Raisin Bran.
This salad is jam packed with veggies, protein, and flavor – perfect for Olympians and Olympian-wannabes alike.
*In keeping with the spirit of the Olympic games, this post was typed in a British accent. Please read it as such. Thanks for your support.
California Chipotle Chop Salad
Source: Chloe’s Kitchen 
Printable Recipe
For the dressing:
3T olive oil
2T apple cider vinegar
2T agave nectar
1/4C fresh squeezed lime juice (~2-3limes)
For the salad:
1T olive oil
1 clove garlic, minced
1/4tsp chipotle chili powder
1/2tsp salt
1 (15oz) can black beans, drained and rinsed
1 head romaine, chopped
1 tomato, chopped
1/4 of a red onion, finely chopped
1 avocado, pitted and diced
1/2C cooked quinoa
2T chopped cilantro
In a blender, combine oil, vinegar, agave nectar, and lime juice. Pulse until combined. Taste and add salt if needed.
In a small pan, combine 1T olive oil with garlic, chili powder, and salt. Once fragrant, about 30 seconds, add black beans. Saute’ for about 4-5 minutes. Allow to cool.
In a serving bowl, combine lettuce, tomato, onion, avocado, quinoa, cooled black beans, and cilantro. Toss with dressing. Serve immediately.

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