Cooked - Southwest Salad With Creamy Chipotle Dressing

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Southwest Salad With Creamy Chipotle Dressing

4.0

1 cup uncooked quinoa (cooked according to package instructions)

1 cup grape tomatoes (sliced)

1 14-ounce can pinto beans or black beans, rinsed and drained

½ medium red onion (thinly sliced)

¼ cup fresh cilantro (chopped)

1 cup frozen roasted corn (thawed)

1 medium avocado (sliced)

1 cup blue corn tortilla chips

4 ounces canned chipotle peppers in adobo sauce

8 ounces sour cream

2 Tablespoons apple cider vinegar

½ lime (juiced (approx 2 Tablespoons))

1 Tablespoon honey

1 teaspoon cumin

1 teaspoon chili powder

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon paprika

Cook the quinoa according to package instructions.
In a large bowl, combine the ingredients for the salad. Set aside.
In the bowl of a high-speed blender or food processor, add the ingredients for the dressing. Pulse until well-combined and smooth.
Pour the dressing over the salad ingredients in the bowl, and toss to combine.
Serve immediately.
Store the salad and dressing in separate airtight containers in the fridge for up to 3 days.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🥗Salad

CuisineSouthwestern

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 96 weeks ago

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