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Honey Adobo Chopped Salad
with avocado / queso fresco / black beans / tortilla chips

Active: 30 Total: 30

Spicy and sweet, the combination of honey and adobo is great on almost everything. Mixed with yogurt it creates a creamy dressing for this fresh salad.

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Honey Adobo Dressing:
  • Vinegar, red wine - 2 1/2 Tbsp
  • Honey - 2 tsp
  • Adobo sauce - 2 tsp (from a can of chipotle peppers in adobo)
  • Paprika, smoked - 1/2 tsp
  • Yogurt, plain or Greek - 1 Tbsp
  • Oil, cooking - 3 Tbsp
Honey Adobo Chopped Salad:
  • Lettuce, romaine - 8 oz , chopped
  • Cucumbers - 8 oz , diced
  • Cilantro leaves - 1/4 cup , chopped
  • Avocados - 1 , cubed
  • Limes - 1/2 , wedges
  • Corn kernels, frozen or canned - 1 cup
  • Beans, black (14 oz / 397 g) - 1 can , drained and rinsed
  • Oil, cooking - 1 Tbsp
  • Tortilla chips - 20 , crumbled
  • Cheese, queso fresco - 4 oz , crumbled (sub Mexican Blend)

Prep

  1. Make Adobo dressing - Whisk together vinegar, honey, adobo sauce, paprika, and yogurt. Add oil (portion for marinade) while whisking. (Can be done up to 5 days ahead)

  2. Lettuce / Cucumbers / Cilantro / Avocados / Limes - Prep as directed.

  3. Corn - If using frozen, defrost. If using canned, drain and rinse.

  4. Beans - Drain and rinse.

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Make

  1. Heat a skillet over medium heat. Add oil (for salad). Add corn and beans and saute until heated through, ~2 minutes. Add 1 Tbsp / 15mL (for 4 servings; adjust if customizing) of dressing and saute for 1 minute more.

  2. Make salad by combining lettuce, cucumbers, cilantro, and avocados. Crumble tortilla chips into salad. Add dressing and toss until dressed to your liking.

  3. Top salad with corn / black beans and cheese. Serve with lime wedges on the side. Enjoy!


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