40 Days Of Clean Eating: Southwest Salad With Chipotle Dressing

Day 40 of 40

Originally posted on Cooking Up Clean [Photo credit: Kari Lund]

Prep time: 10 min

Serves: 2

Ingredients:

• 2 cups mixed greens (romaine, spinach, spring greens)
• 1 corn on the cob, grilled and kernels cut off (or use ½ cup frozen and then cooked corn kernels)
• 2 scallions, grilled if desired and then sliced into bite size pieces
• 15-20 grape tomatoes, halved
• ½ can black beans, drained and rinsed
• 1-2 tablespoons chopped cilantro
• Crushed tortilla chips for garnish/crunch

Dressing:

• ¼ cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon oregano
• ¼ teaspoon pepper
• ¼ teaspoon salt
• 1 teaspoon chipotle in adobo, finely chopped

Instructions:

1. In a large serving dish, layer the greens, corn, scallions, tomatoes, and black beans.
2. Add tortilla chips if desired.
3. Garnish with cilantro.
4. In a small bowl or mason jar, add all dressing ingredients and whisk until combined. If using a mason jar, screw on lid and shake until combined.
5. Pour over salad and enjoy!

Notes:

Also delicious with chopped avocado, diced grilled chicken or steak!

Serve this salad with a fantastic main dish:

40 Days of Clean Eating: Ginger Grilled Scallops