Honey Chipotle Black Bean Salad
This salad is amazing! It’s easy to make, it’s delicious, it’s filling, and dare I say, it’s healthy! With just a few simple substitutions, you can also make it vegan. Just check my notes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2-4 1x
- Category: Lunch
- Cuisine: American Tex-Mex
- Diet: Low Fat
Ingredients
Scale
Salad Ingredients:
- 1/2 lb. chicken tenders*
- 1 corn on the cob
- 1/2 cooked quinoa**
- 1 head Romaine lettuce, washed and chopped
- 1 tomato, chopped
- 1 avocado, chopped
- 1 can black beans, rinsed and drained
- 1/4 red onion, chopped
- 2 tbsp. cilantro leaves torn or chopped
Salad Dressing Ingredients:
- 4 tbsp. olive oil
- 2 tbsp. honey***
- 2 tbsp. apple cider vinegar
- 1/4 cup lime juice
- 1 garlic clove, pressed or chopped small
- 1/2 tsp chipotle chile powder
- 1/4 tsp salt
Instructions
Dressing:
Mix all of the ingredients in a jar, cover, shake/mix well.
Salad:
- Add 1 to 2 tbsp. of the dressing to the chicken tenders, marinate for about 10 minutes, grill until no longer pink in the center, 3-5 minutes per side. Keep in mind that marinade has honey, it will burn fast if you leave chicken unattended.
- Brush corn on the cob lightly with salad dressing and grill until soft, about 10 minutes, cooking on all sides, making sure it doesn’t burn.
- Mix the rest of ingredients. Chop and add cooked chicken.
- Cut the corn of the cob and add to the salad.
- Pour the rest of the salad dressing, Enjoy!
Notes
- * You can substitute chicken with Tempeh, marinate it for about 10 minutes and cook until golden brown, just like for chicken, keep an eye on tempeh so it doesn’t burn as marinade has sweetener in it.
- ** If you don’t have Quinoa, use brown rice instead.
- *** To make this Vegan you can substitute honey with Agave or maple syrup.